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Dessert

Raspberry Ice Cream

A frozen dessert made from raspberries, egg yolks, cream, milk, sugar, lemon juice, and cochineal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Raspberry Ice Cream

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 ↓

Raspberry Ice Cream

Ingredients

Directions

Make the custard

  1. Bring the milk and cream to near boiling point.

  2. Add the beaten egg yolks and stir until it thickens, ensuring it does not curdle.

  3. Dissolve the sugar in the mixture.

  4. Strain and cool the mixture.

Finish and freeze

  1. Sieve the raspberries and mix them in.

  2. Color the mixture with cochineal.

  3. Freeze for about 1 hour.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Thicken the custard as they set with gentle heat, and add richness.
Cream
Adds fat and richness, giving the ice cream a smooth, creamy texture.
Sugar
Sweetens the mixture and keeps the frozen ice cream softer and less icy.
Raspberries
Provide the main flavor and acidity, along with fruit pulp for body.

The step that matters

Add the beaten egg yolks and stir until it thickens. Egg yolks thicken when heated gently, but too much heat makes them scramble and curdle. Keep the heat low and stir constantly so the custard thickens smoothly.

Swap the lemon

How well each one fits the dish's main ingredients (egg, cream, sugar, milk):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Lemonthe original

Fit is the average pairing score against egg, cream, sugar, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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