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Dessert

Ice Cream with Eggs

A custard-based ice cream made with milk, eggs, sugar, flour, cream, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Ice Cream with Eggs

Ingredients

Directions

Make the custard

  1. Boil the milk in a saucepan.

  2. Beat the egg yolks with the sugar and flour in a bowl.

  3. Add the egg mixture to the boiling milk and stir continuously for 5 minutes.

  4. Remove from heat and let cool.

Finish and freeze

  1. Once cool, stir in the cream and the beaten egg whites.

  2. Flavor with vanilla, lemon, or pineapple.

  3. Freeze the mixture in an ice cream maker.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  4. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Egg yolks thicken the custard, and beaten whites add lightness to the frozen mixture.
Milk
Forms the liquid base that the eggs thicken into a custard.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer.
Cream
Adds fat, which makes the frozen ice cream rich and smooth.
Flour
Helps stabilize the custard so it thickens without curdling.

The step that matters

Stir the egg mixture into the boiling milk. Eggs can scramble if heated too fast or left without constant stirring. Stirring continuously while the custard cooks keeps the eggs evenly distributed and smooth.

“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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