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Peach Ice Cream

A custard-based ice cream made with milk, sugar, peaches, egg yolks, almond extract, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Peach Ice Cream

Why it works: Peach and almond match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 466 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Peach Ice Cream

Ingredients

Directions

Make the base

  1. Combine milk and sugar in a double boiler and boil for 20 minutes.

  2. Peel and slice peaches to make 1 quart, then rub through a sieve.

  3. Add peach puree and beaten egg yolks to the boiling milk and cook for 5 minutes, stirring constantly.

  4. Remove from heat, stir for a few moments, and let cool.

Finish and freeze

  1. Once cold, add almond extract and cream, then freeze the mixture.

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. Peach + almondtop 5% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

    Shared aroma: phellandrene (minty).

  4. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

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

  5. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 cook with the milk.
Cream
Adds fat for a smooth, rich texture in the finished ice cream.
Sugar
Sweetens the base and helps keep the frozen texture soft.
Peaches
Provide the main fruit flavour and moisture through the puree.

The step that matters

Cook the peach and egg yolk mixture while stirring constantly. Egg yolks thicken when heated but can scramble if left still over direct heat. Constant stirring in a double boiler keeps the custard smooth and evenly thickened.

Swap the peach

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

  1. Vanillafits better
  2. Raisinfits about as well
  3. Figfits about as well
  4. Peachthe original

Fit is the average pairing score against milk, sugar, egg, almond, 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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