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Dessert

Fig Cream Ice

A chilled dessert made with figs, milk, cream, eggs, sugar, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Fig and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 324 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Fig Cream Ice

Ingredients

Directions

Make the custard base

  1. Mix the cornflour smoothly with a little milk.

  2. Boil the remaining milk, add the cornflour, and stir until boiling.

  3. Beat the eggs and sugar together, then stir them into the milk and cornflour mixture.

  4. Add the softened isinglass and stir until dissolved.

Freeze with fruit

  1. When cold, add the cream and vanilla essence.

  2. Freeze slightly, then add the figs and complete the freezing.

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. Fig + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together324 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Fig + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together1,026 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Eggs
Add richness and body, helping the custard thicken and set smoothly when cooked.
Cornflour
Thickens the milk mixture so the base holds together and stays creamy when frozen.
Isinglass
Acts as a gelatine-like setting agent, giving the frozen ice cream a firmer, smoother texture.
Cream
Adds fat, which makes the ice cream softer, richer and smoother on the palate.
Dried figs
Provide fruit flavour and sweetness, with chewy pieces throughout the frozen base.

The step that matters

Freeze slightly, then add the figs. If the base is frozen too firm, the figs will not distribute evenly; if too liquid, they sink. Partial freezing gives a thick enough texture to suspend the pieces.

Swap the fig

How well each one fits the dish's main ingredients (sugar, vanilla, milk, cream, egg):

  1. Strawberryfits about as well
  2. Figthe original
  3. Coconutfits about as well
  4. Raspberryfits about as well

Fit is the average pairing score against sugar, vanilla, milk, cream, egg. 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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