Skip to main content
Dessert

Apricot Ice Cream

A frozen dessert made from apricots, sugar, whipped cream, and isinglass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
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

Make the base

  1. Pound the apricots with the sugar to a smooth mass.

  2. Lightly beat the mixture or pass it through a sieve.

Blend and freeze

  1. Add the whipped cream and melted isinglass.

  2. Beat the mixture with a wooden spoon over ice until well blended.

  3. Pour the mixture into a mold and freeze it.

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 flavour, colour and body of the ice cream.
Sugar
Sweetens the fruit and lowers the freezing point, keeping the ice cream softer.
Whipped cream
Adds fat and air, giving the ice cream a light, creamy texture.
Isinglass
Acts as a gelatin-like stabiliser that helps the mixture set smoothly when frozen.

The step that matters

Beat the mixture over ice until well blended. The mixture must be evenly combined and kept cold while beaten. Chilling slows ice crystal growth, and even blending spreads the cream and gelling agent through the base so the frozen texture is smooth rather than grainy or separated.

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.

You might also like

Mixed Fruit SherbetMixed Fruit Sherbet6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes