Name: Apricot Ice Cream
Ingredients: 1 quart Neapolitan ice cream; 1 cup sifted apricots; ½ cup blanched almonds, chopped

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

1 quart Neapolitan ice cream
1 cup sifted apricots
½ cup blanched almonds, chopped

Directions

Add the sifted apricots and chopped blanched almonds to the Neapolitan ice cream.
Mix well and freeze until firm.

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.

Apricot + almondtop 5% of all pairs

Smell alikestrong

Cooked together852 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Cream + almondtop 16% of all pairs

Smell alikemoderate

Cooked together5,130 recipes

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

Neapolitan ice cream: Forms the creamy base, providing sweetness, fat and a smooth texture.
Apricots: Add fruity flavor and sweetness, with some acidity to balance the cream.
Blanched almonds: Add a contrasting crunchy texture to the soft, creamy ice cream.