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Dessert

Coffee Cream Ice

A chilled dessert made with coffee, custard, cream, and Kirsch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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

Make the coffee infusion

  1. Pour boiling water over the coffee and infuse for about 1 hour.

  2. Strain the coffee, add the sugar, and let it cool.

Make the ice cream base

  1. Make the custard according to the recipe.

  2. Stir in the cooled coffee, then add the Kirsch and whipped cream.

  3. Freeze the mixture in the usual way.

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

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

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

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

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

What each ingredient does

Coffee
Gives the flavour that defines the ice cream, extracted by steeping in hot water.
Custard
Its egg and milk base gives the frozen dessert a smooth, rich, creamy body.
Castor sugar
Sweetens the coffee and lowers the freezing point, keeping the ice cream softer.
Cream
Adds fat that makes the frozen texture richer and lighter.
Kirsch
Adds a fruity aroma and, as alcohol, keeps the ice cream from freezing too hard.

The step that matters

Let the coffee cool before stirring it in. Adding hot coffee to the custard can curdle or thin the eggs and cream, and warm liquid slows freezing and leaves a coarser texture.

“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.

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