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Dessert

Italian Cream

A chilled dessert made with cream, milk, sherry, vanilla, gelatin, and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Italian Cream

Ingredients

Directions

Make the base

  1. In a bowl, combine cream, milk, sherry wine, and vanilla.

  2. Sweeten to taste.

  3. Beat the mixture with a whip dash until frothy, removing froth as it forms.

Set and chill

  1. Dissolve the gelatin in a little warm water.

  2. Place the frothed cream in a tub of ice.

  3. Pour the dissolved gelatin into the cream, stirring constantly until it thickens.

  4. Pour the mixture into molds and set in a cool place.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sherry + vanillatop 8% of all pairs
    Smell alikemoderate
    Cooked together506 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

Cream and vanilla barely smell alike, yet cooks put them together in 12,301 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 richness and fat, giving the frozen dessert a smooth, creamy texture.
Milk
Adds moisture and dairy body, softening the overall texture of the dessert.
Coxe's sparkling gelatine
Sets the cream into a firm, sliceable structure as it cools.
Sherry wine
Adds aroma and a mild, sweet-dry flavour to the dessert.

The step that matters

Pour the dissolved gelatin into the cream, stirring constantly until it thickens. Gelatin must be fully dissolved and evenly mixed before it cools, or it can set in lumps and leave weak spots in the finished dessert.

Swap the vanilla

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

  1. Vanillathe original
  2. Strawberryfits about as well
  3. Applefits less well
  4. Pineapplefits less well

Fit is the average pairing score against cream, milk, sherry, wine. 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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