Why it works: Coffee and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,202 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
Coffee Ice Cream
Ingredients
Directions
Make the base
Boil ½ lb of coffee in 2 cups of milk for 30 minutes.
Strain the mixture through a very fine strainer.
Allow it to cool, then combine with the other parts.
Freeze
Freeze the mixture.
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.
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Coffee + milktop 10% of all pairsSmell alikemoderateCooked together2,202 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Coffee
- Supplies the main flavour and aroma of the ice cream.
- Milk
- Provides the liquid base, with milk fat and solids that give the ice cream a creamy texture.
The step that matters
Boiling the coffee in the milk. Milk can scorch on the bottom of the pan and boil over, so keep the heat controlled. Long boiling also changes the flavour of both the coffee and the milk, so watch the 30 minutes 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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