Why it works: Cream and sugar 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 ↓
Bisque Ice Cream
Ingredients
Directions
Crisp the macaroons in the oven and then roll them.
In a bowl, mix the cream, milk, rolled macaroons, sugar, and wine.
Freeze the mixture until solid.
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Cream + milktop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + winetop 19% of all pairsSmell alikemoderateCooked together3,116 recipes
Shared aroma: sotolon (fenugreek, curry).
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Cream + winetop 19% of all pairsSmell alikelowCooked together3,887 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Adds richness and fat, giving the ice cream a smooth, creamy texture.
- Milk
- Adds moisture and body, helping the mixture freeze into a softer, creamier base.
- Macaroons
- Add crisp, toasty almond flavour and a sandy texture that breaks into the frozen base.
- Sugar
- Sweetens the base and lowers its freezing point, keeping the ice cream softer when frozen.
- Wine
- Adds flavour and acidity, and also lowers the freezing point slightly for a softer texture.
The step that matters
Freeze the mixture until solid. Freezing must be thorough but the mixture is sugared and alcoholic, so it freezes slower and softer than plain water. Stirring or chilling the base first helps form small ice crystals for a smooth result.
“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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