Skip to main content
Dessert

Ratafia Ice Cream

A custard ice cream flavored with ratafias and noyeau or maraschino.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Ratafia Ice Cream

Ingredients

Directions

Make the custard

  1. In a saucepan, combine cream, milk, sugar, egg yolks, and 2 ounces of ratafias.

  2. Heat gently until thickened like custard.

  3. Stir in lemon juice and let cool.

Freeze and finish

  1. Freeze the mixture.

  2. Rub the remaining 2 ounces of ratafias through a sieve and add to the frozen mixture along with noyeau or maraschino. Mix well and serve.

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. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

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

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

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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 when gently heated.
Cream
Adds fat for a smooth, rich texture and a creamy mouthfeel.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer.
Ratafias
Provide the almond-like flavour that defines the dish.

The step that matters

Heat gently until thickened like custard. Egg yolks scramble if overheated, leaving grainy bits. Heating slowly and stirring keeps the custard smooth and thick enough to give a creamy ice cream.

Swap the lemon

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Lemonthe original

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

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes