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Maple Sauce for Ice Cream

A thick maple syrup sauce with cream and salt, served over ice cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Maple syrup and cream work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 607 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maple Sauce for Ice Cream

Ingredients

Directions

Make the sauce

  1. Boil the maple syrup until thick.

  2. Add the cream and salt, then cook until it forms a soft ball in cold water.

Serve

  1. Pour the sauce over ice cream.

  2. Keep the sauce hot by placing the dish in hot water until ready to serve.

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. Maple syrup + creamtop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Maple syrup
Provides the main sweetness and flavor, and its sugar thickens as the sauce cooks.
Cream
Adds richness and a smooth, soft texture through its fat content.

The step that matters

Cooking to the soft-ball stage. Cooking concentrates the sugar in the syrup. Stop too early and the sauce stays thin; cook too long and it turns stiff and grainy as it cools. Watch the cold-water test closely.

“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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