Why it works: Coffee and rum work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 138 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Ruth Bateman's Cafe Jamaica
Ingredients
Directions
Make the mixture
With electric mixer, whip slightly softened ice cream and rum together.
Add rum by spoonfuls.
Don't allow cream to liquefy.
Chill and serve
Return mixture to freezer to firm up somewhat, but it should be served softish, so you half eat and half drink it.
If you wish, just before serving, swirl in a little whipped cream.
Spoon into cups.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Jamaican Rum | 1/2 oz (15ml) | 32 |
| Coffee | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Coffee + rumtop 8% of all pairsSmell alikemoderateCooked together138 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Coffee + creamtop 17% of all pairsSmell alikelowCooked together2,339 recipes
Shared aroma: 2-heptanol (bitter, floral).
-
Cream + rumtop 18% of all pairsSmell alikelowCooked together842 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
- Coffee ice cream
- Provides the base body, sweetness and coffee flavour, and it softens into a creamy texture when whipped.
- Dark jamaican rum
- Adds aroma and flavour depth, and its alcohol keeps the mixture softer when frozen.
The step that matters
Don't allow the ice cream to liquefy. Whipping softened ice cream too long or too warm turns it into a thin liquid. Alcohol and sugar already keep ice cream from freezing solid, so over-softening leaves it runny rather than creamy.
“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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