Skip to main content
Dessert

CRfeME Glac^e Au Caramel

A caramel-flavored ice cream made by mixing caramelized sugar, boiling milk, and cream, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 ↓

CRfeME Glac^e Au Caramel

Ingredients

Directions

Make the caramel

  1. Melt the brown sugar in a frying pan over medium heat, stirring constantly until it becomes liquid; do not let it scorch or get too dark.

  2. Gradually pour the caramel into the boiling milk, mixing well.

Finish and freeze

  1. Once cold, strain the mixture into the cream and freeze according to general directions for freezing ice creams.

  2. Optionally, whip 1 pint of the cream and fold it into the mixture before freezing.

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. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and milk 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

Brown sugar
Caramelizes into the base, giving the ice cream its deep sweetness and toffee flavor.
Cream
Supplies fat that makes the ice cream rich and smooth in texture.
Milk
Dilutes the caramel and carries its flavor into the custard-free base.

The step that matters

Melting the brown sugar. Sugar burns quickly once it passes from liquid to dark caramel, so stirring constantly over medium heat and stopping before it darkens too far keeps the flavor sweet rather than bitter.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes