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Dessert

Biscuit Ice Cream

A frozen custard dessert made with cream, milk, crushed biscuits, egg yolks, sugar, and nectar.

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 ↓

Biscuit Ice Cream

Ingredients

Directions

Make the custard

  1. In a saucepan, combine the cream and a little milk.

  2. Add the crushed biscuits, egg yolks, and sugar.

  3. Stir gently over low heat until it thickens like custard.

  4. Pass the mixture through a sieve.

Freeze and finish

  1. Freeze the mixture until solid.

  2. Stir in the nectar.

  3. Transfer the mixture to a mold.

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 + biscuittop 15% of all pairs
    Smell alikemoderate
    Cooked together1,235 recipes

    Shared aroma: octanal (fat, soap).

  3. Biscuit + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together1,874 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  4. Milk + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together1,332 recipes

    Shared aroma: nonanal (fat, citrus).

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

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

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 and add richness as they set gently over heat.
Cream
Provides fat that makes the frozen ice cream smooth and rich.
Sugar
Adds sweetness and softens the texture so the frozen mixture stays scoopable.
Naples or victoria biscuits
Add flavour and body to the custard base.
Nectar
Adds fruity sweetness and aroma to the finished ice cream.

The step that matters

Stir gently over low heat until it thickens like custard. Egg yolks set at gentle temperatures; high heat can curdle them into lumps, so low heat and gentle stirring keep the custard 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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