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Dessert

Raspberry Iced Cream

A chilled raspberry-flavored cream made by freezing a mixture of sugar, jelly, lemon juice, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Raspberry and lemon are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,109 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Raspberry Iced Cream

Ingredients

Directions

Prepare the mixture

  1. Mix the sugar, raspberry jelly, cochineal, lemon juice, and cream in a bowl.

  2. Strain the mixture and pour it into a freezing pot.

Freeze

  1. Cover the pot tightly and place it in a bucket filled with crushed ice and coarse salt.

  2. Press the ice around the pot and turn it for about 10 minutes.

  3. Remove the cover, stir the frozen cream to the center, cover again, and continue turning until fully iced.

Mold and serve

  1. Serve in ice pails or pour into molds, cover tightly with wet cloth, and place in ice for at least 1 hour.

  2. Dip the molds in cold water before turning out and serve immediately.

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. Raspberry + lemontop 8% of all pairs
    Smell alikemoderate
    Cooked together1,109 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Raspberry + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Sugar + raspberrytop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Cream
Provides richness and the body that makes the frozen dessert smooth and creamy.
Pounded loaf sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Raspberry jelly
Supplies the main raspberry flavor and some sweetness and acidity.
Lemon juice
Adds acidity that brightens the raspberry flavor and balances sweetness.

The step that matters

Turning the cream while it freezes. Continuous turning and stirring keep ice crystals small and the texture smooth. If the cream is left still, it freezes into a coarse, icy mass. Keep the ice and salt packed around the pot so it stays cold enough to freeze the mixture evenly.

Swap the lemon

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, raspberry, cream. 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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