Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Apricot Ice
Ingredients
Directions
Prepare
Mash the apricots through a colander.
Add the water and sweeten to taste, as the sweetness will freeze out.
Freeze and serve
Freeze the mixture like ice cream.
Serve in cups with the salad course.
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.
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Apricot + sugartop 18% of all pairsSmell alikelowCooked together3,630 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Apricots
- Provide the main flavour and fruit body of the ice.
- Sugar
- Adds sweetness, which also softens the frozen texture as the mixture freezes.
The step that matters
Sweeten the mixture before freezing. Sugar lowers the freezing point and keeps the ice from freezing rock hard. Sweetness fades when frozen, so it should be tasted and adjusted before the mixture goes into the freezer.
“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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