Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Frozen Apricot
Ingredients
Directions
Make the syrup
Combine one can of apricots, one and one-half cups sugar, and one and one-half cups cream.
Drain apricots.
To the syrup add enough water to make four cups and cook with sugar for five minutes.
Freeze
Strain, add apricots pressed through sieve, cool and freeze.
When frozen to a soft mush, add whipped cream and continue freezing until quite stiff.
Peeled apricots are preferable.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Apricots (in the method)
- Provide the main fruit flavor and body of the frozen mixture.
- Sugar
- Adds sweetness and keeps the frozen mixture softer by lowering its freezing point.
- Cream
- Adds richness and fat that give a smoother, creamier texture.
The step that matters
Adding the whipped cream. Whipped cream should go in only when the base is a soft mush. If the base is still liquid, the cream deflates and the mixture stays thin; if it is frozen solid, the cream forms lumps instead of blending in evenly.
“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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