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Dessert

Macaroon Cream

A chilled dessert made from milk, egg, sugar, flour, cream, macaroons, and Jamaica rum.

From an old cookbook · modernised transcription
By Colville, Jessie Henderson. [from old catalog] · From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Macaroon Cream

Ingredients

Directions

Make the base

  1. Combine the pint of rich milk, one egg, half a cup of sugar, and one teaspoon of flour to make a foundation.

  2. Sweeten the pint of cream with the remaining half cup of sugar.

  3. Add the 12 rolled macaroons, 3 tablespoonfuls of Jamaican rum, and 1 teaspoon of vanilla to the mixture.

  4. Stir the mixture into the foundation and place into the freezer.

Freeze and finish

  1. When frozen, add the Jamaica rum and give several turns to the freezer to mix well.

Nutrition, whole recipe (rough)

782Calories
28 gProtein
20 gFat
121 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

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

By Colville, Jessie Henderson. [from old catalog]. 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.

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

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

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Rich milk
Provides the liquid and milk solids that form the base of the mixture.
Cream
Adds fat for a smooth, rich texture that stays creamy when frozen.
Sugar
Sweetens the mixture and keeps the frozen texture softer by lowering the freezing point.
Egg
Adds richness and emulsifying fat that helps keep the base smooth.
Flour
Thickens the foundation so it holds together rather than separating.
Macaroons
Add chewy texture and sweet pieces throughout the frozen cream.

The step that matters

Mixing in the rum when frozen. Alcohol resists freezing, so rum stays liquid and can pool in pockets. Several turns of the freezer help distribute it evenly through the cream.

“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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