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Dessert

Caramel Cream Ice

A frozen dessert made by mixing custard with caramelized sugar, cream, and Benedictine, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar 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 Cream Ice

Ingredients

Directions

Prepare

  1. Prepare the custard according to the recipe.

Make the caramel cream

  1. In a small saucepan, combine the sugar with a few drops of water and boil until it turns a deep golden-brown color.

  2. Add the cream to the caramelized sugar and bring to a boil.

Combine and freeze

  1. Stir the cream mixture into the custard.

  2. Let the mixture cool, then add the Benedictine 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. Cream + sugartop 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

Custard
Forms the creamy, rich base that the caramel cream is stirred into.
Loaf sugar
Caramelizes to give the dessert its deep, toasty, slightly bitter sweetness.
Cream
Adds fat, which keeps the frozen texture smooth and soft rather than icy.
Benedictine
Adds a herbal, sweet liqueur aroma; alcohol also keeps the frozen texture softer.

The step that matters

Caramelizing the sugar. Sugar darkens quickly once it reaches golden-brown, and pushing it further turns bitter. Adding cream to very hot caramel can cause it to bubble up and splatter, so add it carefully.

“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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