Name: Red Currant Cream Ice
Ingredients: 2 ounces more sugar than Apricot recipe; red currants; cream

Why it works: Apricot and red currant work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 58 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Red Currant Cream Ice

Ingredients

2 ounces more sugar than Apricot recipe
red currants
cream

Directions

Follow the same process as the Apricot recipe (No. 426).
Add 2 ounces more sugar than specified in that recipe.

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.

Apricot + red curranttop 9% of all pairs

Smell alikemoderate

Cooked together58 recipes

Shared aroma: isoamyl acetate (banana, pear).
Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Sugar + apricottop 18% of all pairs

Smell alikelow

Cooked together3,630 recipes

Shared aroma: 2-nonenal (fatty, green).
Apricot + creamtop 25% of all pairs

Smell alikelow

Cooked together1,116 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Sugar + red curranttop 26% of all pairs

Smell alikelow

Cooked together1,156 recipes

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