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Dessert

Ice Cream Without Eggs

A simple ice cream made without eggs, using cream, milk, sugar, flavor extract, and ice.

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

Ice Cream Without Eggs

Ingredients

Directions

Prepare the base

  1. Combine cream and milk in a bowl and sweeten to your liking.

  2. Add your chosen flavor extract.

Freeze

  1. Pour the mixture into an ice cream freezer.

  2. Surround the freezer with rock salt and ice.

  3. Let it sit for 15 minutes before stirring.

  4. Stir the mixture for another 15 minutes until it reaches a creamy consistency.

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

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

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

Cream
Adds fat, which gives the frozen ice cream a rich, smooth texture.
Milk
Adds water and milk solids that build the body of the base.
Sugar
Sweetens the base and lowers its freezing point so it stays scoopable.

The step that matters

Stirring during freezing. Stirring keeps ice crystals small and the texture creamy. Without it, the base freezes into a hard, icy mass. Stirring also keeps the base cold and evenly chilled.

“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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