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Dessert

Another Way to Make Mock Ice

A chilled dessert made with isinglass, cream, raspberry juice, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar 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 ↓

Another Way to Make Mock Ice

Ingredients

Directions

Make the base

  1. Dissolve isinglass in ½ cup water and strain.

  2. When nearly cold, mix with 1 quart cream.

Cook and set

  1. Simmer over low heat, stirring constantly.

  2. Add raspberry juice and sugar to taste.

  3. Whisk until almost cold and pour into a mold.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + raspberrytop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

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

  3. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

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

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

What each ingredient does

Isinglass
Sets the mixture as it cools, giving the mock ice cream its firm, frozen-like body.
Cream
Provides fat for richness, a smooth mouthfeel and body.
Raspberry juice
Adds the main fruit flavour and colour.
Sugar
Adds sweetness, balancing the tartness of the raspberry juice.

The step that matters

When nearly cold, mix with 1 quart cream.. The isinglass must be cool enough to be mixed into the cream without cooking the cream, but still liquid enough to blend evenly. Adding it too hot can thin the cream and weaken the texture, while adding it when it has already begun to set can leave lumps and uneven setting.

Swap the raspberry

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Raspberrythe original
  4. Raisinfits about as well

Fit is the average pairing score against cream, sugar. 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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