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A custard-based ice cream flavored with jam, made from milk, cream, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Ices

Ingredients

Directions

Make the custard

  1. Make a custard by heating the milk, sugar, and egg yolks together until thickened.

  2. Mix the jam into the custard immediately to prevent curdling.

Freeze

  1. Freeze the mixture for a few minutes.

  2. Add the whipped cream and freeze for about 20 minutes until set.

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

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Milk
Forms the liquid base of the custard, giving the ice cream its body.
Egg yolks
Thicken the custard as they gently set with heat, and add richness.
Sugar
Adds sweetness to the custard.
Cream
Adds fat and richness, and whipping it gives a light, creamy texture.
Jam
Adds fruity flavour and sweetness, mixed through the custard.

The step that matters

Thicken the custard gently, then add the jam right away. Egg yolks set when heated, but if the custard overheats it can curdle and turn grainy. Stirring the jam in immediately keeps the mixture smooth.

“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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