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Apricot Ice Cream

A frozen dessert made from apricot jam, cream, lemon juice, almonds, and noyeau.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Apricot Ice Cream

Why it works: Apricot and almond match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 852 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Apricot Ice Cream

Ingredients

Directions

Make the base

  1. Mix apricot jam with cream, lemon juice, pounded almonds, and noyeau.

  2. Strain the mixture thoroughly.

Freeze and serve

  1. Freeze for about 30 minutes.

  2. Serve in a mold or glasses.

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. Apricot + almondtop 5% of all pairs
    Smell alikestrong
    Cooked together852 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Apricot + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,098 recipes

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

  4. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. 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

Cream
Adds fat for a rich, smooth texture and softens the icy bite.
Apricot jam
Provides sweetness, fruit flavour and body to the mixture.
Lemon juice
Adds acidity that brightens the apricot flavour and balances the sweetness.
Pounded almonds
Contribute a nutty aroma and a subtle almond flavour.
Noyeau
Adds a concentrated almond-like aroma from the liqueur.

The step that matters

Strain the mixture thoroughly. Straining removes almond fragments and lumps of jam. Leftover solids would make the frozen dessert grainy, while a fully smooth base freezes into a fine, even texture.

Swap the lemon

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

  1. Vanillafits better
  2. Peachfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against apricot, cream, almond. 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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