Skip to main content
Dessert

Bisque Ice Cream

A frozen dessert made with cream, sugar, vanilla, caramel color, and powdered ladyfingers or sponge cake.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Bisque Ice Cream

Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Bisque Ice Cream

Ingredients

Directions

Prepare

  1. Rub the dry or stale cakes through a colander.

  2. In a double boiler, cook the cream and sugar until steaming.

  3. Strain the mixture, then cool it down.

Freeze and finish

  1. Freeze the mixture until almost solid.

  2. Add the vanilla extract and powdered cakes, then beat well into the frozen cream.

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.

Photo for illustrative purposes only · Contact us to use it

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  3. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Sugar and vanilla 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

Cream
Supplies fat and richness, which keeps the frozen ice cream creamy rather than hard and icy.
Granulated sugar
Adds sweetness and lowers the freezing point, so the ice cream stays softer and scoopable.
Lady fingers or sponge cake
Powdered crumbs add body and a tender, cake-like texture to the frozen cream.
Vanilla extract
Adds aroma and flavour that rounds out the sweet, rich base.

The step that matters

Beat well into the frozen cream. Adding the cake and vanilla to a nearly solid base and beating it well breaks up ice crystals and spreads the crumbs evenly, giving a smoother texture.

“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

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes