Name: Peach and Apricot Ice Cream
Ingredients: 4 cups cream; 1 cup of the fruit pulp; 1 egg

Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Peach and Apricot Ice Cream

Ingredients

4 cups cream
1 cup of the fruit pulp
1 egg

Directions

Sweeten to taste.
Beat the egg, mix everything together, and freeze.

Nutrition, whole recipe (rough)

129Calories

7 gProtein

11 gFat

1 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Fruit	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.

By Norton, Caroline Trask. 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. See the original page.

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.

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

Cream: Provides fat that gives the ice cream a rich, smooth texture.
Egg: Adds richness and helps bind the mixture into a smooth, creamy base.
Fruit pulp: Carries the peach and apricot flavour and adds moisture to the base.

“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.