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Currant Ice Cream

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Currant Ice Cream

Ingredients

Directions

  1. Press the currants through a fine sieve.

  2. You can color the mixture a delicate pink or leave it white to show the currants in the cream.

  3. Add more sugar to balance the sourness of the currants.

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

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

  2. Sugar + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes
  3. Cream + curranttop 32% of all pairs
    Smell alikelow
    Cooked together1,829 recipes

Sugar and currant barely smell alike, yet cooks put them together in 12,256 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

Swap the currant

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

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

Fit is the average pairing score against cream, sugar. Candidates are from the same food group and used in at least 100 recipes.

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