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Dessert

Green Codling Apple Ice

A frozen dessert made from boiled apples, syrup, cream, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and cinnamon are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 5,598 recipes. Both carry methyl cinnamate, which smells strawberry. The science ↓

Green Codling Apple Ice

Ingredients

Directions

Make the apple pulp

  1. Slice the apples without peeling them.

  2. Place the sliced apples in an unlined copper pan with cinnamon and water.

  3. Cover the pan and boil the mixture until it becomes a pulp.

  4. Rub the mixture through a fine sieve into a basin.

Finish and freeze

  1. Add the strong syrup and cream to the apple pulp to balance the sharpness.

  2. Freeze the mixture, then fold in the egg whites to create meringue.

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. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cinnamon + syruptop 14% of all pairs
    Smell alikelow
    Cooked together990 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Apple + syruptop 22% of all pairs
    Smell alikelow
    Cooked together742 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Apples
Provide the fruit base and natural pectin that thickens the pulp as it cooks down.
Strong syrup
Adds sweetness and softens the ice crystals, giving a smoother texture when frozen.
Cream
Adds fat and richness, softening the sharpness of the apples and making the ice creamier.
Egg whites
Whipped into Italian meringue, they add a light, airy texture to the frozen mixture.

The step that matters

Boil the apples until they form a pulp. Cooking the apples fully breaks down their cell walls so they can be pressed smooth; undercooked pieces stay grainy and rub through the sieve poorly.

Swap the apple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Applethe original

Fit is the average pairing score against cinnamon, syrup, cream, 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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