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Dessert

Hacaroon Ice Cream

A frozen dessert made with macaroons, milk, eggs, sugar, heavy cream, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Hacaroon Ice Cream

Ingredients

Directions

Prepare the base

  1. Crush the macaroons to a powder using a rolling pin on a pastry board.

  2. Heat the milk to scalding and gradually pour it over the beaten eggs and sugar.

  3. Place the mixture in a double boiler and stir until it thickens to a cream-like consistency.

  4. Remove from heat and let it cool.

Freeze

  1. Once cooled, stir in the heavy cream, powdered macaroons, and vanilla extract.

  2. Pour the mixture into an ice cream freezer and churn until frozen.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Macaroons
Provide the main almond and sweet flavour and add body to the ice cream.
Eggs
Thicken the custard base and add richness as they cook gently.
Heavy cream
Adds fat and richness, giving a smooth, creamy texture.
Milk
Forms the liquid base that the eggs thicken into a custard.
Granulated sugar
Adds sweetness and softens the texture of the frozen ice cream.

The step that matters

Thickening the custard over a double boiler. Gentle, indirect heat lets the egg proteins thicken the mixture slowly. Too much heat can scramble the eggs into lumps, so stir steadily until it coats a spoon.

“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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