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Dessert

Almond and Raspberry IcES

A chilled dessert made from almond cream and raspberry syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Almond and Raspberry IcES

Ingredients

Directions

Prepare the almond cream

  1. Blanch, peel, and pound the sweet and bitter almonds.

  2. Boil the double cream; when cool, add the pounded sugar and egg yolks.

  3. Stir over low heat without boiling until the mixture thickens.

  4. Add the pounded almonds and cherry brandy, then strain through a tammy cloth into a basin.

Make the raspberry syrup

  1. Mix the raspberry juice with the hot syrup and strain through a silk sieve.

Freeze and serve

  1. Set two freezing pots in ice; pour the almond cream into one and the raspberry syrup into the other.

  2. Freeze and work the ices, replenishing the ice and coarse sea salt as needed.

  3. Serve the ices in layers on a napkin in a dish, mingling the colors.

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. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Almond + raspberrytop 7% of all pairs
    Smell alikestrong
    Cooked together552 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Cream + syruptop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cream + raspberrytop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

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

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

What each ingredient does

Egg yolks
Thicken the custard and add richness as they set gently over low heat.
Double cream
Provides fat that gives the ice cream a smooth, rich texture.
Pounded sugar
Sweetens the base and lowers the freezing point, keeping the ice soft.
Sweet almonds
Supply the main nutty flavor and fat for the almond cream base.
Raspberry juice
Gives the second ice its fruity flavor and characteristic color.

The step that matters

Stir over low heat without boiling. Egg yolks thicken as they warm, but if the custard boils they can scramble and turn grainy. Gentle heat keeps it smooth and fully thickened.

Swap the raspberry

How well each one fits the dish's main ingredients (almond, cream, sugar, egg, cherry brandy, syrup):

  1. Vanillafits better
  2. Cherryfits about as well
  3. Raspberrythe original
  4. Raisinfits about as well

Fit is the average pairing score against almond, cream, sugar, egg, cherry brandy, syrup. 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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