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Dessert

Almond Ice

A frozen dessert made from egg yolks, sugar, blanched almonds, candied peel, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Almond Ice

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Almond Ice

Ingredients

Directions

Prepare

  1. Beat the yolks of 16 eggs with 1 lb of sugar until creamy.

  2. Pound ½ lb of blanched almonds with the white of 1 egg to a paste.

Make the custard

  1. Add 2 cups of water and stir in a double boiler until thick, but do not boil.

  2. Mix in 1 teacup of candied orange peel and 1 teacup of candied lemon peel.

Freeze

  1. Turn the mixture into a freezer and freeze according to your freezer's instructions.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Almond + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Egg yolks
Thicken the custard base and add richness as they set gently over heat.
Sugar
Sweetens the base and softens the texture of the frozen mixture.
Blanched almonds
Add nutty flavor and body when pounded into a paste.
Candied orange peel
Adds bright, sweet citrus aroma and chewy pieces throughout.
Candied lemon peel
Adds tart citrus flavor and chewy pieces throughout.

The step that matters

Cooking the custard in a double boiler without boiling. Egg yolks thicken as they heat, but past about 180°F they can curdle or scramble. Gentle, indirect heat in a double boiler keeps the custard smooth and thick.

“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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