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Dessert

Caramel Ice Cream

A frozen dessert made by mixing caramelized sugar with heavy cream and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Caramel Ice Cream

Ingredients

Directions

Make the caramel

  1. Heat the sugar in a small frying pan over medium heat, stirring until it melts and begins to smoke.

Combine and strain

  1. Pour the caramelized sugar into a boiling mixture and let it cool.

  2. Once cooled, add the heavy cream and mix well.

  3. Strain the mixture into an ice cream freezer.

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).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Provides sweetness and, when caramelized, a toasty, bittersweet flavor.
Heavy cream
Adds fat for a rich, smooth texture in the finished ice cream.

The step that matters

Caramelizing the sugar. Sugar moves quickly from amber to dark and bitter once it starts to smoke. Watching closely keeps the caramel flavor sweet and rich rather than burnt.

“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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