Skip to main content
Dessert

Coffee Cream Ice

A chilled dessert made with roasted coffee, milk, egg yolks, sugar, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Coffee Cream Ice

Ingredients

Directions

Infuse the milk

  1. Roast the coffee over low heat until light in color.

  2. Add the roasted coffee to the boiling milk.

  3. Let it soak for 30 minutes with the lid on.

Make the custard

  1. In a separate bowl, mix the egg yolks and sugar.

  2. Stir over low heat until thickened.

  3. Strain the mixture through a fine sieve.

Finish and freeze

  1. Combine the strained mixture with the whipped cream.

  2. Freeze.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Coffee + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raw coffee
Provides the main coffee flavor and aroma once roasted and steeped in the milk.
Milk
Forms the liquid base that carries the coffee flavor into the cream.
Egg yolks
Thicken the custard as they heat and add richness to the finished ice.
White sugar
Adds sweetness and balances the bitterness of the coffee.
Whipped cream
Adds fat and air, giving the frozen ice a light, smooth texture.

The step that matters

Stir the custard over low heat until thickened. Egg yolk proteins set gently between about 70 and 80 °C. Too much heat scrambles the yolks into lumps, so keep the heat low and stir constantly until the custard just coats a spoon.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Coffee Ice CreamCoffee Ice Cream91 recipesCoffee CustardCoffee Custard27 recipesCoffee CakeCoffee Cake21 recipesCoffee Bavarian CreamCoffee Bavarian Cream14 recipes