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Dessert

Tamarind Cream Ice

A frozen dessert made from tamarinds, syrup, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Tamarind Cream Ice

Ingredients

Directions

Make the mixture

  1. Warm tamarinds and syrup together.

  2. Add cream and mix well.

  3. Rub the mixture through a sieve.

Freeze

  1. Freeze according to the method in recipe No. 759.

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. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Tamarind + syruptop 17% of all pairs
    Smell alikelow
    Cooked together20 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Tamarind + creamtop 33% of all pairs
    Smell alikemoderate
    Cooked together30 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tamarinds
Provides the sharp, sour flavour that defines the ice cream.
Syrup
Adds sweetness to balance the sourness of the tamarind.
Cream
Adds fat, giving the ice cream a rich, smooth texture.

Swap the tamarind

How well each one fits the dish's main ingredients (syrup, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Tamarindthe original

Fit is the average pairing score against syrup, 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.

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