Skip to main content
Dessert

Apricot Ice Cream

A frozen dessert made from apricot jam, lemon juice, blanched almonds, liqueur, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Apricot Ice Cream

Why it works: Apricot and almond match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 852 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Apricot Ice Cream

Ingredients

Directions

Make the base

  1. Mix apricot jam with lemon juice, pounded almonds, and noyeau.

  2. Work the mixture well with a pestle or rolling pin.

  3. Rub the mixture through a fine sieve into a freezer.

Freeze and serve

  1. When nearly set, pack it into a mold surrounded by ice.

  2. Once firm, turn it out onto a dish and serve.

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. Apricot + almondtop 5% of all pairs
    Smell alikestrong
    Cooked together852 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Apricot + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,098 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Apricot + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,116 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Apricot jam
Provides the main fruit flavour, sweetness and body for the ice cream.
Cream
Adds fat, which makes the frozen result rich and smooth rather than icy.
Bitter almonds
Contribute a strong nutty, almond aroma that flavours the apricot base.
Noyeau
Adds a liqueur aroma and some alcohol, which keeps the frozen texture softer.

The step that matters

Pack the mixture into the mold when nearly set. If the mixture is fully frozen before packing, it cannot fill the mold evenly and will form air gaps or icy pockets. Packing while still slushy lets it settle and freeze into a dense, smooth texture.

Swap the lemon

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

  1. Vanillafits better
  2. Peachfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against apricot, almond, 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.

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes