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Brandied Peach Ice Cream

By bunkycooks · From Open Recipes · 9 ingredients
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Why it works: Peach and cream work together. They rank in the top 14% of all ingredient pairs, and 721 recipes mention both. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bunkycooks. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Peach + creamtop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together721 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Peach + milktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together780 recipes

    Shared aroma: phellandrene (minty).

  3. Peach + brandytop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together339 recipes

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

  4. Sugar + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together43,437 recipes

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

  5. Milk + brandytop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together3,737 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

Flavor stand-ins for the lemon

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

  1. Vanillabetter flavor fit
  2. Raspberrybetter flavor fit
  3. Apricotbetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against peach, sugar, egg, flour, milk, cream, brandy. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).