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Dessert

Maraschino Ice Cream

A frozen dessert made with cream, maraschino liqueur, egg whites, 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 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 ↓

Maraschino Ice Cream

Ingredients

Directions

Make the base

  1. Whip the egg whites and sugar together until fluffy.

  2. Gently fold in the whipped cream.

Freeze and flavour

  1. Pour the mixture into a freezer and freeze until partly frozen.

  2. Stir in the maraschino liqueur.

  3. Taste and add 2 more tablespoons of sugar if not sweet enough.

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

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

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Egg whites
Whipped into a foam that traps air, giving the ice cream a light structure.
Cream
Adds richness and a smooth, creamy body to the frozen dessert.
Maraschino liqueur
Adds the main cherry-almond flavour and keeps the frozen texture softer.
Sugar
Sweetens the dessert and softens its texture by lowering the freezing point.

The step that matters

Fold the whipped cream gently. Folding gently keeps the air trapped in the whipped egg whites and cream. Stirring or beating hard deflates the foam, so the frozen ice cream turns out dense and heavy.

“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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