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Dessert

Baxaxa Cream

A banana ice cream made with cream, sugar, lemon, brandy, and isinglass.

From an old cookbook · modernised transcription
By Fayette (Mo.). Baptist Church, Ladies of the · From a historical cookbook (Internet Archive) · 4 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 ↓

Baxaxa Cream

Ingredients

Directions

Prepare

  1. Prepare five ripe bananas and peel them.

  2. Pound the fruit in a mortar with five ounces white sugar to a pulp.

  3. Beat up half a pint of good cream to a stiff froth.

Make the mixture

  1. Add the pounded bananas, half a glass of brandy, and the juice of one lemon; mix well.

  2. Add half an ounce of isinglass dissolved in a little boiling water; gently whip in, then freeze.

Finish and serve

  1. Take rich cream; sweeten to taste; add flavoring (e.g., vanilla).

  2. When it begins to freeze, beat until very light.

  3. Remove the inside frame of the freezer, and set aside to mould.

  4. When ready to serve, set the freezer for an instant in a bucket of hot water, and turn into a boat or dish.

Nutrition, whole recipe (rough)

217Calories
2 gProtein
6 gFat
44 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Banana1 medium (118g)105
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12

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

By Fayette (Mo.). Baptist Church, Ladies of the. 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. Banana + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together1,134 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + bananatop 19% of all pairs
    Smell alikelow
    Cooked together3,102 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Cream + bananatop 23% of all pairs
    Smell alikelow
    Cooked together1,180 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Ripe bananas
Provides the main fruit flavor, sweetness and moisture in the base.
Cream
Whipped to a stiff froth, it adds air and richness for a light, creamy texture.
White sugar
Sweetens the fruit and keeps the frozen mixture softer and smoother.
Isinglass (in the method)
Acts as a setting agent that helps the frozen mixture hold its body.
Lemon
Its juice adds acidity that brightens the flavor of the fruit and cream.

The step that matters

Beat during the early freezing. Beating as the mixture begins to freeze breaks up forming ice crystals and incorporates air, which keeps the ice cream light instead of icy and dense.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, cream, banana):

  1. Vanillafits better
  2. Strawberryfits better
  3. Pineapplefits better
  4. Lemonthe original

Fit is the average pairing score against sugar, cream, banana. 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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