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Dessert

Pine Ice-creams

A frozen dessert made from milk, sugar, eggs, and flavoring, churned in a tin freezer with ice and salt.

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

Pine Ice-creams

Ingredients

Directions

Make the custard base

  1. Dissolve the sugar in the milk.

  2. Beat the eggs until frothy and add to the milk and sugar mixture.

  3. Strain the mixture and heat it gently until hot but not boiling, being careful not to scorch.

  4. Flavor with your choice of vanilla, lemon, orange, or rose.

Freeze

  1. Pour the mixture into a tin freezer, filling it no more than halfway.

  2. Pack the freezer in a deep tub with broken ice and salt.

  3. Churn the freezer rapidly until the cream reaches the desired consistency, scraping down the sides occasionally.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, 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

Milk
Forms the liquid base that the ice cream freezes from.
Sugar
Adds sweetness and softens the texture of the frozen cream.
Eggs
Add richness and body, and help the base set smoothly when heated.

The step that matters

Heating the base gently. Eggs thicken and can curdle or scorch if overheated, so the mixture should be heated only until hot and never allowed to boil.

“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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