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Dessert

Peach Ice

A frozen dessert made from peaches, sugar, water, currant jelly, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Peach Ice

Why it works: Peach and red currant work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 33 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Peach Ice

Ingredients

Directions

Prepare the fruit

  1. Cut half of the peaches into cherry-sized pieces.

  2. Cook the other half of the peaches.

Make the base

  1. In a pot, combine water, sugar, peach kernels, and the cooked peaches.

  2. Stew the mixture for a few minutes.

  3. Mash the fruit with the back of a spoon.

  4. Stir in the currant jelly.

  5. Press the mixture (except for the kernels) through a strainer.

  6. Freeze the mixture as usual.

Finish and serve

  1. Whip the egg whites.

  2. Fold the whipped egg whites into the frozen mixture along with the cut peaches.

  3. Line molds with the peach ice cream and fill the center with the peach ice, or serve the cream in glasses with the peach piled in the middle.

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. Peach + red curranttop 8% of all pairs
    Smell alikemoderate
    Cooked together33 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Sugar + red curranttop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

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

  5. Red currant + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together345 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Egg whites
Whipped to foam, they lighten the frozen mixture and give it a softer, airier texture.
Currant jelly
Adds pectin and tartness, and contributes its own sweetness and flavor to the base.
Sugar
Sweetens the base and lowers its freezing point, keeping the ice cream softer when frozen.

The step that matters

Folding in the whipped egg whites. Egg white foam traps air, which gives lightness. Folding gently keeps that air from being pressed out, so the ice cream stays light rather than dense.

Swap the red currant

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

  1. Vanillafits better
  2. Apricotfits better
  3. Raspberryfits better
  4. Red currantthe original

Fit is the average pairing score against peach, sugar, egg. 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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