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Dessert

Coffee Cream Ice

A chilled dessert made from roasted coffee, milk, egg yolks, sugar, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Infuse the milk

  1. Roast the coffee over low heat until light in color.

  2. Add the roasted coffee to the boiling milk and let it soak for 30 minutes with the lid on.

Make the custard

  1. Mix the egg yolks and sugar.

  2. Stir over low heat until thickened.

  3. Strain the mixture through a fine sieve.

Finish and freeze

  1. Combine the strained mixture with the whipped cream.

  2. Freeze.

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 + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

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

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

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

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

    Shared aroma: beta-damascenone (apple, rose).

  5. Milk + creamtop 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

Raw coffee
Provides the main coffee flavor and aroma once roasted and infused into the milk.
Milk
Forms the liquid base that carries the coffee flavor and sets into the custard.
Egg yolks
Thicken the custard as their proteins set with gentle heat, and add richness.
Sugar
Adds sweetness and softens the texture of the frozen ice cream.
Whipped cream
Adds fat and air, making the frozen ice cream light and creamy.

The step that matters

Stir over low heat until thickened. Egg yolk proteins set gently around 160°F to 180°F. Too much heat makes them scramble into lumps, so keep the heat low and stir constantly until the custard coats a spoon.

“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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