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Bisque Ice Cream

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Bisque Ice Cream

Why it works: Vanilla and sugar are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Bisque Ice Cream

Ingredients

Directions

  1. Heat the milk until lukewarm.

  2. Dissolve the sugar, salt, and junket tablets in 2 teaspoons of cold water, then add to the milk.

  3. Let the mixture sit in a warm room for 20 minutes until firm.

  4. Whip the cream and mix it with the firm mixture.

  5. Add the pecan meats, macaroons, vanilla, and coloring.

  6. Freeze the mixture as you would any ice cream.

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.

Photo for illustrative purposes only · Contact us to use it

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. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  3. Junket + sugartop 12% of all pairs
    Smell alikemoderate
    Cooked together82 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Cream + junkettop 13% of all pairs
    Smell alikemoderate
    Cooked together64 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Vanilla + junkettop 14% of all pairs
    Smell alikelow
    Cooked together49 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Vanilla and sugar 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

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