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Ginger Ice Cream

A custard-based ice cream flavored with preserved ginger and ginger syrup.

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

Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ginger Ice Cream

Ingredients

Directions

Make the custard

  1. In a saucepan, cook the cream, egg yolks, salt, and sugar over low heat until it thickens into a soft custard.

  2. Remove from heat and stir in the finely chopped ginger and ginger syrup.

Freeze

  1. Allow the mixture to cool, then freeze it in an ice cream maker.

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 + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Cream + syruptop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Ginger + syruptop 16% of all pairs
    Smell alikelow
    Cooked together950 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Thicken the cream into a soft custard as they cook and add richness.
Cream
Provides fat and body, giving the ice cream a smooth, rich texture.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Preserved ginger
Supplies the main ginger flavour and bits of texture throughout the ice cream.

The step that matters

Cooking the custard over low heat. Egg yolks set at gentle temperatures; too much heat can scramble them into lumps. Cooking slowly and stirring keeps the custard smooth and thick.

Swap the ginger

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

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Gingerthe original
  4. Peppermintfits less well

Fit is the average pairing score against cream, egg, sugar, syrup. 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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