Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cherry Ice. Glace De Cerises.
Ingredients
Directions
Prepare the cherries
Remove the stones and stalks from the cherries.
Place cherries in a pot with sugar and boil covered.
Strain the mixture through a fine sieve, discarding the skins.
Make the stone infusion
Crush a handful of cherry stones and infuse in water with lemon juice for 1 hour.
Finish and freeze
Add clarified sugar to the cherry mixture and include the stone infusion.
Mix well and only pour into molds when ready to freeze.
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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Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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
- Cherries
- Provide the main flavour and fruit body of the dessert.
- Sugar
- Adds sweetness and helps soften the texture of the frozen dessert.
- Clarified sugar
- Adds sweetness and helps keep the frozen dessert smooth and soft.
- Lemon
- Adds acidity that brightens the cherry flavour.
The step that matters
Pour into molds only when ready to freeze. Once the mixture is poured, freezing begins right away. Mixing well first keeps the sugar and fruit evenly distributed, so the ice freezes with a consistent texture and flavour throughout.
“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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