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Dessert

Bourbon Cream Ice

A chilled custard ice with soaked fruits and almond milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pineapple and vanilla match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 911 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Bourbon Cream Ice

Ingredients

Directions

Prepare

  1. Soak the fruits in maraschino.

Make the custard

  1. Make a custard with milk, sugar, and egg yolks, then strain it through a coarse sieve.

  2. Mix the custard with almond milk and vanilla essence.

Freeze and set

  1. Freeze the mixture until stiff, then add the soaked fruits.

  2. Work the ice again and set it in a mold until firm.

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. Pineapple + vanillatop 2% of all pairs
    Smell alikestrong
    Cooked together911 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Orange + pineappletop 6% of all pairs
    Smell alikemoderate
    Cooked together1,664 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Almond + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg yolks
Enrich the custard, giving it richness and a smooth, creamy body when frozen.
Sugar
Sweetens the custard and softens the freezing texture, keeping the ice from freezing rock-hard.
Milk
Forms the liquid base of the custard, carrying the other ingredients through the freezing.
Almond milk
Adds nutty aroma and flavor and extra liquid to the cream base.
Dried cherries
Add chewy texture and fruity sweetness among the frozen cream.

The step that matters

Freeze the mixture until stiff, then add the soaked fruits. If the base is frozen too hard, it becomes difficult to fold in the fruit evenly; if too soft, the fruit sinks and the ice stays runny. Working the ice again breaks up ice crystals, keeping the texture smooth.

Swap the currant

How well each one fits the dish's main ingredients (milk, sugar, egg, almond, orange, pineapple, vanilla):

  1. Figfits better
  2. Peachfits better
  3. Apricotfits better
  4. Currantthe original

Fit is the average pairing score against milk, sugar, egg, almond, orange, pineapple, vanilla. 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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