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Dessert

Macaroon Ice Cream

A frozen dessert made with boiled custard, sweetened cream, vanilla, and crushed macaroons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and vanilla are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 12,301 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Macaroon Ice Cream

Ingredients

Directions

Make the base

  1. Prepare 1 pint of boiled custard and let it cool.

  2. Add 1 quart of sweetened cream to the cooled custard.

  3. Stir in 1 teaspoon of vanilla extract.

Add macaroons and freeze

  1. Brown 3 dozen macaroons and crush them finely.

  2. Mix the crushed macaroons into the custard and cream mixture.

  3. Freeze the mixture until solid.

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 + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Cream and vanilla barely smell alike, yet cooks put them together in 12,301 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

Boiled custard
Provides a rich, smooth, egg-thickened base that gives the ice cream its body.
Sweetened cream
Adds fat and richness, which keeps the frozen texture smooth and creamy.
Macaroons
Contribute crunchy texture and toasted, sweet almond flavour once crushed into the base.

The step that matters

Cooling the boiled custard before adding cream. Adding cream to hot custard can curdle or thin the mixture and affect its texture. Letting the custard cool first keeps the base smooth before it freezes.

“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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