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Dessert

Macaroon Cream

A chilled dessert made with milk, cream, sugar, egg, vanilla, flour, crushed macaroons, and rum.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Macaroon Cream

Ingredients

Directions

Make the base

  1. Combine the milk, egg, ½ cup sugar, and flour in a bowl to create a foundation.

  2. Sweeten the cream with the remaining ½ cup sugar in another bowl.

Mix and freeze

  1. Add the crushed macaroons and vanilla to the sweetened cream and mix well.

  2. Stir the cream mixture into the foundation.

  3. Pour the mixture into an ice cream freezer.

  4. Once frozen, add Jamaica rum and churn several times to mix thoroughly.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + rumtop 6% of all pairs
    Smell alikemoderate
    Cooked together728 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

  5. Milk + rumtop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Egg
Yolk proteins help thicken and enrich the base, giving a smoother, creamier texture.
Cream
Milk fat adds richness and a smooth, soft texture to the frozen ice cream.
Macaroons
Crushed macaroons add almond flavor and chewy pieces that contrast with the smooth base.
Sugar
Sugar sweetens the mixture and lowers its freezing point, keeping the ice cream softer.
Flour
Flour helps stabilize the base and gives it body so it holds together when churned.

The step that matters

Adding the rum after freezing. Alcohol does not freeze solid, so adding rum to a partly frozen base and churning it in keeps the ice cream from becoming too hard. Mixing it in too late may leave pockets of rum.

“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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