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 ↓
Bisque Ice Cream
Ingredients
Directions
Make the custard base
Heat 1 pint of cream to boiling point.
Beat sugar and egg together, then add to boiling cream.
Set aside to cool.
Finish and freeze
Combine with the remaining cream and add rolled macaroons.
Add flavoring and freeze.
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and egg barely smell alike, yet cooks put them together in 42,166 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
- Cream
- Provides rich fat and body, giving the finished ice cream a smooth, creamy texture.
- Sugar
- Sweetens the base and lowers its freezing point, keeping the ice cream softer when frozen.
- Egg
- Its proteins thicken the cooked custard and help bind it into a smooth base.
- Macaroons
- Add crisp, chewy pieces and a toasted almond flavor that contrast with the smooth base.
The step that matters
Adding the egg and sugar to the boiling cream. If the hot cream is poured in too fast or not stirred well, the egg can scramble into lumps. Adding the mixture gradually while stirring keeps the custard smooth.
“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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