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Dessert

Baked Apple Ice Sherbet

A frozen dessert made from baked apples mixed with milk and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Baked Apple Ice Sherbet

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the apples

  1. Preheat the oven to 350°F (175°C).

  2. Place the apples in a baking dish, add sugar and lemon juice, and bake until tender.

Make the base

  1. Scald the milk and cream in a saucepan, then let it cool.

  2. Once the apples are baked and cooled, combine them with the milk 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Apples
Provide the bulk of the flavor and body once baked and blended into the base.
Sugar
Sweetens the apples and softens their texture as they bake.
Lemon juice
Adds acidity that brightens the apple flavor and balances the sweetness.
Milk
Supplies liquid and milk solids that give the sherbet a creamy body.
Cream
Adds fat that makes the frozen mixture smoother and richer in texture.

The step that matters

Let the milk and cream cool before combining. Scalded dairy should cool before it meets the baked apples so the mixture does not turn grainy or separate, and it should be fully cool before freezing for a smooth texture.

Swap the lemon

How well each one fits the dish's main ingredients (apple, sugar, milk, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Pearfits better
  4. Lemonthe original

Fit is the average pairing score against apple, sugar, milk, cream. 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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