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Dessert

Daisy Ice Cream

A homemade ice cream made with milk, eggs, sugar, cream, and rose flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream 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 ↓

Daisy Ice Cream

Ingredients

Directions

Make the custard

  1. In a bowl, beat together the eggs and sugar.

  2. Boil the milk, then pour it over the egg and sugar mixture while beating continuously.

  3. Return the mixture to the heat and cook until it thickens, then remove from heat.

Chill and freeze

  1. Strain the mixture into a freezer to cool.

  2. Once cold, add the cream flavored with rose 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.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

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

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

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

  5. Egg + sugartop 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

Eggs
Thicken the custard when gently cooked, giving the ice cream structure and body.
Sugar
Sweetens the base and helps keep the ice cream softer when frozen.
Milk
Forms the liquid base of the custard, carrying the eggs and sugar.
Cream
Adds richness and fat, producing a smoother, creamier texture.
Rose flavoring
Adds the floral aroma that defines this ice cream.

The step that matters

Cook the custard until it thickens. Heating egg yolks and milk gently thickens the custard; if overheated, the eggs scramble and turn grainy. Stop heating as soon as it coats a spoon.

“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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