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Apricot Ice Cream

A frozen dessert made from apricots, sugar, water, and sweet cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Apricot Ice Cream

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 ↓

Apricot Ice Cream

Ingredients

Directions

Prepare the fruit

  1. Cut apricots in halves and remove the stones.

  2. Blanch the apricot meats in hot water.

  3. In a porcelain pan, combine apricots, sugar, and water; boil until soft.

  4. Rub the mixture through a sieve and let it cool.

Freeze

  1. When ready to freeze, gradually mix in the sweet cream.

  2. Mix thoroughly and freeze, scraping the sides often until smooth and stiff.

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

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

  2. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

  3. Apricot + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,116 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

Apricots
Provide the main fruit flavor and, once cooked and sieved, the body of the mixture.
White sugar
Sweetens the mixture and helps keep the frozen ice cream softer and smoother.
Sweet cream
Adds fat and richness, giving the ice cream a creamy texture.

The step that matters

Scraping the sides while freezing. Scraping the freezing mixture often breaks up ice crystals as they form. Stirring keeps the texture smooth rather than grainy and icy.

Swap the apricot

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Apricotthe original

Fit is the average pairing score against sugar, 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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