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Dessert

Filbert Cream Ice

A chilled dessert made from ground filbert nuts, milk, sugar, egg whites, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Filbert Cream Ice

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the base

  1. Pound filbert kernels with orange flower water and a small amount of milk in a mortar.

  2. Stir in the remaining milk and pass the mixture through a fine sieve.

  3. Add caster sugar to the mixture.

Freeze and set

  1. Freeze the filbert pulp until stiff, then gradually mix in the egg whites and whipped cream.

  2. Turn the mixture into a mold and pack it in ice for 2 hours.

Serve

  1. To serve, dip the mold in warm water, wipe it, and turn the cream out onto a dish.

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

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

  2. Filbert + creamtop 15% of all pairs
    Smell alikelow
    Cooked together77 recipes

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

  3. Orange + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Filbert kernels
Provide the nutty flavor and fat that give the ice cream its character.
Egg whites
Add airy structure that lightens the frozen texture when folded in.
Heavy cream
Adds richness and fat, keeping the frozen cream smooth and creamy.
Caster sugar
Sweetens the base and softens the freezing texture by lowering the freezing point.
Milk
Provides liquid to carry the filbert flavor and form the base.

The step that matters

Freeze the filbert pulp until stiff before folding in the egg whites and cream. If the pulp is too soft, the whipped egg whites and cream deflate and mix unevenly, so the frozen texture turns out denser and less airy.

Swap the orange

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Coconutfits better
  4. Orangethe original

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

More filbert ice cream recipes

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