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Dessert

Glaces Et Sorbets

A layered ice cream and sorbet made with double cream, vanilla, egg yolks, powdered sugar, strawberry puree, and sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Vanilla and strawberry are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,385 recipes. Both carry p-vinylguaiacol, which smells spicy, fruity. The science ↓

Glaces Et Sorbets

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the base

  1. Boil 6 deciliters of double cream with 1/2 vanilla bean.

  2. In a bowl, mix 6 egg yolks and 100 grams of powdered sugar.

  3. Combine the cream with the egg yolk mixture and strain through a fine sieve into a bowl.

  4. Add 500 milliliters of strawberry puree and 500 milliliters of sugar syrup; mix well.

Freeze and serve

  1. Chill in two ice cream makers and a cheese mold, layering the vanilla and strawberry mixtures.

  2. Cover the mold and freeze for 2 hours.

  3. To serve, unmold in warm water and serve.

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. Vanilla + strawberrytop 1% of all pairs
    Smell alikemoderate
    Cooked together1,385 recipes

    Shared aroma: p-vinylguaiacol (spicy, fruity).

  2. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Cream + syruptop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Vanilla and sugar 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

Egg yolks
Emulsify the cream and set the custard, giving the ice cream a rich, smooth body.
Double cream
Provides fat that gives the ice cream a rich, smooth texture and mouthfeel.
Powdered sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer.
Strawberry puree
Adds fruit flavor and moisture to the strawberry layer.

The step that matters

Unmolding in warm water. Brief contact with warm water loosens the frozen mixture from the mold so it releases cleanly. Too long in the water will soften and melt the outer layer before serving.

Swap the strawberry

How well each one fits the dish's main ingredients (cream, vanilla, egg, sugar, syrup):

  1. Strawberrythe original
  2. Raspberryfits about as well
  3. Figfits about as well
  4. Peachfits about as well

Fit is the average pairing score against cream, vanilla, egg, sugar, syrup. Candidates are from the same food group and used in at least 100 recipes.

“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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