Skip to main content
Dessert

Coffee Cream Ice

A chilled dessert made from coffee, custard, cream, sugar, and Kirsch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Coffee Cream Ice

Ingredients

Directions

Make the coffee base

  1. Pour boiling water over the coffee and infuse for about 30 minutes.

  2. Strain the coffee, add the sugar, and let it cool.

Assemble and freeze

  1. Make the custard according to the recipe.

  2. Stir in the cooled coffee, then add the Kirsch and whipped cream.

  3. Freeze the mixture in the usual way.

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. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

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

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

What each ingredient does

Coffee
Gives the ice its main flavour and aroma.
Sugar
Adds sweetness and softens the texture of the frozen ice.
Custard
Provides a rich, smooth base that helps the ice set creamy.
Cream
Adds fat and body, making the frozen texture lighter and smoother.
Kirsch
Adds aroma and keeps the ice softer by lowering its freezing point.

“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

Coffee Ice CreamCoffee Ice Cream91 recipesCoffee CustardCoffee Custard27 recipesCoffee CakeCoffee Cake21 recipesCoffee Bavarian CreamCoffee Bavarian Cream14 recipes