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Dessert

Tea Cream Ice

A frozen dessert made from tea, custard, cream, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar 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 ↓

Tea Cream Ice

Ingredients

Directions

Prepare the tea

  1. Strain the tea and add the sugar.

  2. Let the tea cool.

Make the custard

  1. Prepare the custard according to your recipe.

  2. Stir in the cream.

  3. Mix the cream with the custard.

Freeze

  1. Freeze the mixture using your preferred method.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Tea + creamtop 22% of all pairs
    Smell alikelow
    Cooked together463 recipes

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

  3. Tea + sugartop 31% of all pairs
    Smell alikelow
    Cooked together1,204 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

Strong tea
Provides the main flavour and aroma of the ice.
Custard
Gives the base body and a smooth, creamy texture.
Thick cream
Adds fat, which makes the frozen result smoother and richer.
Castor sugar
Sweetens the mixture and lowers its freezing point, keeping the texture softer.

The step that matters

Let the tea cool. Hot tea added to an egg-based custard can curdle the eggs and thin the cream. Cooling the tea first keeps the custard smooth and the mixture stable before freezing.

“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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