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Dessert

I Cherry Ice Cream

A frozen dessert made from preserved cherries, syrup, lemon juice, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

I Cherry Ice Cream

Ingredients

Directions

Prepare

  1. Pound the preserved cherries with stones.

  2. Combine cherries, syrup, and lemon juice in a bowl.

  3. Add the cream and mix well.

  4. Pass the mixture through a sieve.

Freeze

  1. Freeze until 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. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Syrup + lemontop 20% of all pairs
    Smell alikelow
    Cooked together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Lemon + creamtop 30% of all pairs
    Smell alikelow
    Cooked together15,640 recipes

    Shared aroma: acetic acid (sour, vinegar).

Lemon and cream barely smell alike, yet cooks put them together in 15,640 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

Preserved cherries
Provide the main fruit flavour and body of the ice cream.
Cream
Adds fat that makes the ice cream smooth and rich rather than icy.
Syrup
Adds sweetness and softens the texture by lowering the freezing point.
Lemon juice
Adds acidity that brightens the cherry flavour.

The step that matters

Pass the mixture through a sieve. Sieving removes cherry stone fragments and any coarse pieces, so the final ice cream is smooth and safe to eat without grit or hard bits.

Swap the lemon

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

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

Fit is the average pairing score against syrup, 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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