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Dessert

Ice Cream with Preserved Ginger

A chilled ice cream made with plain cream, preserved ginger, blanched almonds, and sherry or Chartreuse.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Ginger and almond are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,163 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Ice Cream with Preserved Ginger

Ingredients

Directions

  1. In a large bowl, combine the cream and preserved ginger.

  2. Add the grated almonds and sherry or Chartreuse, then mix well until all ingredients are combined.

  3. Chill the mixture in the refrigerator before serving.

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. Ginger + almondtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,163 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + sherrytop 12% of all pairs
    Smell alikemoderate
    Cooked together517 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Ginger + sherrytop 19% of all pairs
    Smell alikemoderate
    Cooked together499 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Cream + sherrytop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Plain cream
Provides the rich fat and smooth, creamy body of the ice cream.
Preserved ginger
Adds spicy, aromatic flavour that carries through the chilled base.
Blanched and grated almonds
Contribute nutty flavour and a fine texture that thickens the mixture slightly.
Sherry or chartreuse
Adds aromatic alcohol flavour; alcohol also keeps the frozen texture softer.

The step that matters

Chill the mixture thoroughly before serving. Cold mixture freezes more evenly and smoothly, and the alcohol in the sherry or Chartreuse lowers the freezing point, so a well-chilled base helps the ice cream set with a creamy rather than icy texture.

Swap the ginger

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

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Tarragonfits better
  4. Gingerthe original

Fit is the average pairing score against cream, almond, sherry. 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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