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Dessert

Macaroon Ice Cream

A dessert of crushed macaroons mixed into vanilla ice cream, then frozen in a salt and ice mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vanilla and cream are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 12,301 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Macaroon Ice Cream

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the macaroons

  1. Preheat the oven to 350°F (175°C).

  2. Place macaroons in a tin pan and dry in the oven for 10 minutes.

  3. Cool the macaroons for 20 minutes, then pound them in a mortar and sift over a sheet of paper.

Make and mould the ice cream

  1. Prepare vanilla ice‑cream as directed in recipe No. 1271.

  2. Just before serving, mix the sifted macaroons into the ice‑cream with a spatula for 5 minutes.

  3. Fill a 3‑pint brick mold with the mixture and cover tightly.

  4. In a pail, layer broken ice and rock salt, then place the mold on top and fill with more ice and salt.

  5. Let it freeze for 2 hours.

Serve

  1. To serve, bathe the mold in warm water to remove salt and ice, then unmold onto a dessert dish.

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. Vanilla + creamtop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

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

Vanilla and cream 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

Macaroons
Dried and crushed macaroons add crisp, sweet almond-like texture and flavour to the smooth ice cream.
Vanilla ice-cream
Forms the creamy base that the crushed macaroons are folded into.
Rock salt
Mixed with broken ice to lower the temperature of the pail so the mould freezes.

The step that matters

Folding in the macaroons just before serving. Crumbs left in ice cream soften as they absorb moisture, so folding them in at the last moment keeps the crunch and avoids a soggy texture.

“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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