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Dessert

Maple Ice Cream

A frozen dessert made from maple syrup, egg yolks, heavy cream, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Maple syrup and cream work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 607 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Maple Ice Cream

Ingredients

Directions

Make the custard

  1. Heat the maple syrup in a double boiler.

  2. Beat the egg yolks in a bowl.

  3. Add the beaten yolks to the hot syrup.

  4. Cook for three minutes.

Add the cream and whites

  1. Whip the heavy cream until stiff.

  2. Stir the whipped cream into the cooled syrup mixture.

  3. Beat the egg whites until stiff.

  4. Fold the beaten egg whites into the mixture.

Freeze

  1. Freeze the mixture until solid.

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. Maple syrup + creamtop 18% of all pairs
    Smell alikelow
    Cooked together607 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Maple syrup + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together1,156 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream 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

Egg yolks
Thicken the custard as they cook and add richness and a smooth body.
Heavy cream
Adds fat that makes the frozen ice cream creamy and soft rather than icy.
Maple syrup
Provides the sweetness and the main maple flavor.
Egg whites
Whipped air bubbles make the mixture light and help it freeze with a airy texture.

The step that matters

Cooking the yolks in the hot syrup. Egg yolk proteins thicken gently when heated slowly. If the mixture gets too hot or cooks too fast, the yolks can scramble into lumps, so keep the heat gentle and stir while cooking.

“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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