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Dessert

Tea Cream Ice

A chilled dessert made by mixing cooled tea, custard, cream, and sugar, then freezing.

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

Tea Cream Ice

Ingredients

Directions

Prepare

  1. Strain the tea and add the sugar; let it cool.

  2. Prepare the custard according to your preferred recipe.

  3. Once the tea is cool, stir in the custard and then the cream.

Freeze

  1. Freeze the mixture in the usual way for 30 to 35 minutes.

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. Tea + creamtop 22% of all pairs
    Smell alikelow
    Cooked together463 recipes

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

  3. Tea + sugartop 31% of all pairs
    Smell alikelow
    Cooked together1,204 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

Strong tea
Provides the main flavour and aroma of the ice cream.
Custard
Adds richness and a creamy, smooth body.
Thick cream
Adds fat for a rich, smooth texture.
Caster sugar
Adds sweetness and balances the tea's bitterness.

The step that matters

Cool the tea before adding the custard and cream. Warm liquid can thin the cream and make the custard split or separate. Letting the tea cool first keeps the mixture smooth and evenly combined before freezing.

“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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