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Dessert

Coffee Cream Ice

A chilled dessert made from coffee, custard, sugar, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Coffee Cream Ice

Ingredients

Directions

Make the coffee base

  1. Pour boiling water over the coffee and infuse for about 30 minutes.

  2. Strain the coffee, then add the sugar.

  3. Let it cool.

Make the custard

  1. Make the custard according to the recipe.

Combine and freeze

  1. Stir in the cooled coffee.

  2. Add the whipped cream.

  3. Freeze the mixture in the usual way.

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. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

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

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 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

Coffee
Provides the main flavour and aroma of the ice cream.
Sugar
Adds sweetness and softens the texture by lowering the freezing point.
Custard
Forms the creamy base that gives the ice cream its richness and body.
Cream
Adds fat for a smooth, light texture and a softer bite.

The step that matters

Let the coffee cool before stirring it in. Warm coffee can thin the custard and melt the whipped cream folded in later, so the mixture may freeze coarser and less smoothly. Cooling it first keeps the base thick and airy.

“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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