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Dessert

Peach Ice Cream

A frozen dessert made with peaches, powdered sugar, egg yolks, milk, and sweet cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Peach Ice Cream

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 ↓

Peach Ice Cream

Ingredients

Directions

Make the custard

  1. Combine powdered sugar and egg yolks in a vessel; mix well with a spatula for 10 minutes.

  2. Add boiling milk and stir for 2 minutes.

  3. Pour the mixture into a copper basin; heat on a hot stove, stirring continuously without boiling.

  4. Remove from heat; mix in sweet cream; let cool for 30 minutes.

Add the peaches and freeze

  1. Wipe peaches, cut in half, remove stones, and mash into the cream; mix thoroughly for 3 minutes.

  2. Strain through a fine sieve into a freezer, pressing the peaches through with a wooden spoon.

  3. Freeze and serve like vanilla ice cream.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  3. Sugar + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 base and add richness as they heat gently with the milk.
Sweet cream
Adds fat and body, giving the frozen ice cream a smooth, creamy texture.
Ripe peaches
Provide the main fruit flavour and sweetness, and moisture that adds to the base.
Powdered sugar
Sweetens the base and dissolves easily into the egg yolks.

The step that matters

Heating the custard without boiling. Egg yolks thicken as they warm, but if the mixture boils they can scramble and turn grainy. Stirring constantly over moderate heat keeps the custard smooth and silky.

Swap the peach

How well each one fits the dish's main ingredients (sugar, egg, milk, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits about as well
  4. Peachthe original

Fit is the average pairing score against sugar, egg, milk, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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