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Dessert

Raspberry Ice Cream

A frozen dessert made from raspberries, custard, sugar, lemon juice, and optional carmine for color.

From an old cookbook · modernised transcription
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Raspberry Ice Cream

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 ↓

Raspberry Ice Cream

Ingredients

Directions

Prepare the base

  1. Prepare the custard as directed.

  2. Pass the raspberries through a fine sieve.

Make the mixture

  1. Add the sugar and lemon juice to the raspberries and mix with the custard.

  2. Add carmine until the mixture is a bright red color.

Freeze

  1. Freeze the mixture in the usual way.

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.

Photo for illustrative purposes only · Contact us to use it

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked 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

Raspberries
Provide the main flavor and fruit body of the ice cream.
Custard
Adds richness and a creamy, smooth texture to the frozen mixture.
Castor sugar
Sweetens the mixture and softens the texture of the frozen ice cream.
Lemon juice
Adds acidity that brightens the raspberry flavor.

The step that matters

Passing the raspberries through a fine sieve. Sieving removes seeds and fibrous pulp so the ice cream freezes smooth rather than gritty. Pressing gently keeps as much fruit flavor as possible in the purée.

“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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