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Coffee Ice Cream

By cookieandkate · From Open Recipes · 8 ingredients
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Illustration of Coffee Ice CreamIllustration

Why it works: Cream cheese and coffee work together. They rank in the top 13% of all ingredient pairs, and 100 recipes mention both. Both carry ethyl pentanoate, which smells yeast, fruit. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By cookieandkate. Recipe from Open Recipes.

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Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cream cheese + coffeetop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together100 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  2. Corn + beanstop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,211 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Milk + coffeetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,201 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Milk + corntop 4% of all pairs
    Aroma overlapstrong
    Mentioned together6,953 recipes

    Shared aroma: hexanal (green, grassy).

  5. Milk + cream cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,395 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the beans

How well each one fits the dish's main ingredients (milk, corn, cream cheese, cream, sugar, agave, coffee):

  1. Peanutabout as good a flavor fit
  2. Almondabout as good a flavor fit
  3. Beansthe original
  4. Pecansabout as good a flavor fit

Fit is the average pairing score against milk, corn, cream cheese, cream, sugar, agave, coffee. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).