Skip to main content
Dessert

Peach Sherbet

A frozen dessert made from peaches, farina, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Peach and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 1,048 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Peach Sherbet

Ingredients

Directions

Make the base

  1. Remove the stone from the peach and boil it with farina in a kettle.

  2. Cool the mixture.

  3. Strain the mixture.

  4. Half freeze the mixture.

Prepare the peaches

  1. Peel and mash the peaches.

  2. Rub the peaches through a wire sieve.

Finish and freeze

  1. Beat the eggs to a stiff froth.

  2. Add the beaten eggs to the mixture in the freezer.

  3. Freeze the mixture solid.

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. Peach + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together1,048 recipes

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

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

What each ingredient does

Peach
Supplies the main fruit flavour and body of the sherbet.
Farina
Starch thickens the boiled mixture, giving it body and helping it hold together.
Eggs
Whipped to a stiff froth, they add air and richness to the frozen sherbet.

The step that matters

Half freezing the mixture before adding the eggs. A partly frozen base can hold the whipped eggs' air. A fully liquid base would let the froth deflate, and a base frozen in one go tends to form larger ice crystals.

“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

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes