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Ben & Jerry's Dastardly Mash Ice Cream

A chocolate ice cream with raisins, pecans, almonds, and chocolate chips.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Raisin and almond are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Ben & Jerry's Dastardly Mash Ice Cream

Time1–2 hr chilling

Ingredients

Directions

Prepare the mix-ins

  1. Soak raisins in 1 cup water overnight in refrigerator.

  2. The next day, drain raisins and combine them with pecans, almonds and chocolate chips in bowl. Cover and refrigerate.

Make the chocolate custard

  1. Melt unsweetened chocolate in top of double boiler over hot, not boiling water.

  2. Gradually whisk in cocoa and heat, stirring constantly, until smooth.

  3. Whisk in milk, a little at a time and heat until blended.

  4. Remove and let cool.

  5. Whisk eggs in mixing bowl until light and fluffy, 1–2 minutes.

  6. Whisk in sugar, a little at a time; then continue mixing until completely blended, about 1 minute more.

  7. Pour in cream and vanilla extract and whisk to blend.

  8. Pour chocolate mixture into cream mixture and blend.

  9. Cover and refrigerate until cold, about 1–2 hr, depending on your refrigerator.

Freeze and finish

  1. Transfer mixture to ice cream maker and freeze, following manufacturer's directions.

  2. After ice cream stiffens, about 2 minutes before it is done, add raisin mixture; then continue freezing until ice cream is ready.

Nutrition, whole recipe (rough)

583Calories
17 gProtein
30 gFat
60 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Pecan1 half (4g)20
Vanilla1 tsp extract (4ml)12
Almond1 almond (1.2g)7
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

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

  2. Almond + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Cocoa powder + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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

What each ingredient does

Eggs
Whisked eggs and sugar thicken the custard base and give the ice cream a rich, smooth body.
Heavy cream
Adds fat that makes the ice cream creamy and smooth rather than icy.
Unsweetened chocolate
Provides deep chocolate flavor and fat that give the base a rich texture.
Unsweetened cocoa powder
Adds concentrated chocolate flavor and color to the base.
Sugar
Sweetens the base and lowers its freezing point so the ice cream stays scoopable.
Raisins
Soaking adds moisture and plumps them, so they stay soft in the frozen ice cream.

The step that matters

Add the raisin mixture near the end of freezing. Adding the mix-ins only after the ice cream has stiffened keeps them evenly distributed instead of sinking, and stops them from becoming hard and icy in the churn.

Swap the raisin

How well each one fits the dish's main ingredients (almond, chocolate, cocoa powder, milk, egg, sugar, cream):

  1. Vanillafits better
  2. Coconutfits better
  3. Raspberryfits better
  4. Raisinthe original

Fit is the average pairing score against almond, chocolate, cocoa powder, milk, egg, sugar, cream. 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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