Skip to main content
Dessert

Souffle Cream Ice with Liqueur

A frozen dessert made from whipped cream, Italian meringue, and liqueur.

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

Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Souffle Cream Ice with Liqueur

Ingredients

Directions

Prepare

  1. Whip the double cream until stiff.

  2. Prepare Italian meringue with the egg whites.

Combine and fill

  1. Gently fold the meringue into the whipped cream.

  2. Add the liqueur and mix well.

  3. Fill a mold with the mixture.

Freeze

  1. Set the mold in rough ice and salt to freeze.

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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Double cream
Whipped to stiff peaks, it traps air and gives the frozen dessert its light, creamy body.
Egg whites
Whipped into Italian meringue, they add airy volume and a lighter, softer texture.
Liqueur
Its alcohol lowers the freezing point, keeping the ice cream softer and more scoopable.

The step that matters

Gently fold the meringue into the whipped cream. Folding gently preserves the air whipped into both the cream and the meringue. Stirring vigorously deflates the foam, leaving a denser, less light frozen dessert.

“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

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes