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Dessert

Liqueur Cream Ice, Another Wat

A frozen dessert made with milk, sugar, egg yolks, and liqueur.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Liqueur Cream Ice, Another Wat

Ingredients

Directions

Make the custard

  1. Mix the milk, egg yolks, and sugar in a saucepan.

  2. Heat the mixture over low heat, stirring constantly until it thickens.

  3. Strain the mixture to remove any lumps.

  4. Add the liqueur and mix well.

Freeze and set

  1. Freeze the mixture in an ice cream maker or suitable container.

  2. Once frozen, transfer to a mold and set aside until firm.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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 custard and add richness and a smooth, creamy texture when frozen.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice creamy rather than rock-hard.
Milk
Forms the liquid base that the yolks thicken and the freezing turns into a creamy ice.
Liqueur
Adds flavour and aroma, and some alcohol softens the frozen texture.

The step that matters

Heat the mixture over low heat, stirring constantly until it thickens. Egg yolks can scramble if overheated. Gentle heat with constant stirring thickens the custard evenly, giving a smooth base instead of curdled bits.

“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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