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Dessert

Mock Ice Cream

A frozen dessert made from strawberry jam, sweet cream, gelatin, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Mock Ice Cream

Ingredients

Directions

Prepare

  1. Rub the strawberry jam through a sieve.

  2. Add the jam to the sweet cream.

  3. Dissolve the gelatin in the water.

Make and set

  1. Stir in the sugar until well combined.

  2. Mix all ingredients together.

  3. Pour into a mold and set on ice 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.

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. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Gelatin + sugartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Strawberry jam + sugartop 25% of all pairs
    Smell alikelow
    Cooked together291 recipes
  5. Strawberry jam + creamtop 27% of all pairs
    Smell alikelow
    Cooked together143 recipes

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

What each ingredient does

Sweet, rich cream
Adds fat and richness, giving the finished dessert a smooth, creamy body.
Gelatin
Sets the liquid mixture so it holds its shape when chilled and firm.
Fine white sugar
Sweetens the mixture and softens the texture of the set dessert.
Strawberry jam or preserves
Adds strawberry flavor, sweetness and color to the mixture.

The step that matters

Set on ice until firm. Gelatin must be fully dissolved and evenly mixed before chilling. It only sets properly when the mixture is cold, so a warm or unevenly blended mixture may stay soft or form weak patches.

Swap the strawberry jam

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Strawberry jamthe original

Fit is the average pairing score against cream, gelatin, sugar. 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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