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Ice Cream with Preserved Ginger

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

Make the base

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

  2. Add the blanched and grated almonds to the mixture.

  3. Stir in the sherry or Chartreuse until well combined.

Chill and churn

  1. Chill the mixture in the refrigerator before churning in an ice cream maker.

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 fat and richness, giving the ice cream a smooth, creamy texture.
Blanched and grated almonds
Add body and a nutty flavor that stands up to the ginger.
Preserved ginger
Adds the main spicy, aromatic flavor and a gentle bite.
Sherry or chartreuse
Adds aromatic depth and flavor complexity to the base.

The step that matters

Chill the mixture before churning. A cold base freezes faster in the machine, forming smaller ice crystals and a smoother texture. Churning a warm mixture yields a coarser, icier result.

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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