Why it works: Syrup and nuts work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 168 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Tutti Frutti Ice
2 quartsIngredients
Directions
Prepare
Prepare a strong water ice.
Use 1 pound of 6 kinds of crystallized fruits and 1 variety of nuts, or 1 pound of several kinds of preserved fruits, for 2 quarts.
Assemble and freeze
When the ice is ready, place 1 quart of ice in a mold.
Add the fruit in a smooth layer on top of the ice.
Cover with the remaining ice.
Pack the mold and let it stand for 2 hours.
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.
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Syrup + nutstop 23% of all pairsSmell alikelowCooked together168 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Crystallized fruits
- Provide sweetness, chewy texture and colour throughout the frozen ice.
- Preserved fruits
- Add sweetness, moisture and chewy texture that stays soft when frozen.
- Nuts
- Add crunch and a contrasting texture to the smooth frozen ice.
The step that matters
Packing the mold with fruit layer. Spreading the fruit in a smooth, even layer between two layers of ice keeps pieces evenly distributed. Packing the mold firmly removes air pockets, so the ice freezes solid and slices cleanly.
“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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