Skip to main content
Dessert

Peach Ice Cream

A frozen dessert made from peaches, sugar, egg yolks, water, and cream.

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

Why it works: Cream and sugar 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 syrup

  1. Boil the sugar and water together for 20 minutes.

  2. Rub the peaches through a sieve and add them to the boiling syrup.

Make the custard

  1. Add the beaten egg yolks and cook for 6 minutes, stirring constantly.

  2. Remove from heat and place the mixture in a pan of ice water, beating until cold.

Freeze

  1. Add the cream and 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.

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

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

  2. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + peachtop 25% of all pairs
    Smell alikelow
    Cooked together721 recipes

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Cream
Adds richness and fat, giving the frozen ice cream a smooth, creamy texture.
Peaches
Provide the main fruit flavour and some body from their pulp.
Sugar
Sweetens the mixture and helps keep the frozen texture soft rather than icy.
Egg yolks
Thicken the custard base and add richness and smoothness as they cook.

The step that matters

Cooking the egg yolks. Egg yolks thicken when heated gently, but can curdle or scramble if overheated. Stirring constantly over controlled heat keeps the custard smooth and evenly thickened.

Swap the peach

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

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Peachthe original

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

More peach ice cream recipes

Frozen 4 See all 94 →

You might also like

Peach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipesDried Peach PuddingDried Peach Pudding14 recipes