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Macaroon Ice Cream

A vanilla ice cream mixed with powdered macaroons soaked in sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and sherry are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,038 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Macaroon Ice Cream

Ingredients

Directions

Make the ice cream

  1. Make vanilla ice cream using 4 cups of heavy cream.

Prepare the macaroons

  1. Roll 6 macaroons into a powder.

  2. Soak the powdered macaroons in sherry for 10 minutes.

Finish

  1. Add the soaked macaroons to the ice cream after it is frozen.

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.

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. Cream + sherrytop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Heavy cream
Provides fat and richness, giving the ice cream its smooth, creamy body.
Macaroons
Add sweetness and a crisp, crumbly texture that contrasts with the smooth ice cream.

The step that matters

Adding the macaroons after freezing. Folding the macaroon powder in only once the ice cream is frozen keeps it from dissolving into the base and softening, so the crumbly texture stays distinct.

“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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