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Dessert

Filbert Ice Cream

A frozen dessert made from cream, filberts, and sugar or syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Filbert and nuts work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 38 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Filbert Ice Cream

Ingredients

Directions

Prepare the nuts

  1. Break the nuts and roast the kernels in the oven.

  2. Pound the roasted nuts with a little cream to make a paste.

Make and freeze the ice cream

  1. Prepare a custard and mix in the nut paste.

  2. Freeze the mixture until solid.

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. Filbert + nutstop 7% of all pairs
    Smell alikemoderate
    Cooked together38 recipes

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

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

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

  3. Cream + filberttop 15% of all pairs
    Smell alikelow
    Cooked together77 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Cream + nutstop 19% of all pairs
    Smell alikelow
    Cooked together886 recipes

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

  5. Nuts + sugartop 25% of all pairs
    Smell alikelow
    Cooked together2,228 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Filberts
Provide the main hazelnut flavour and, once pounded into a paste, body and richness to the cream.
Cream
Supplies fat and moisture, giving the ice cream a smooth, rich texture as it freezes.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.

The step that matters

Pound the roasted nuts with cream into a paste. Nuts that are not fully pounded leave gritty bits in the finished ice cream. Adding a little cream while pounding helps break them down into a smooth paste that blends evenly into the custard.

Swap the nuts

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

  1. Nutsthe original
  2. Almondfits about as well
  3. Pecansfits about as well
  4. Hazelnutfits less well

Fit is the average pairing score against cream, filbert, sugar. 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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