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
Mash the apricots through a colander.
Add the water and sweeten to taste, as the sweetness will freeze out.
Freeze the mixture like ice cream.
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.
-
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 fruit flavor and the pulp that gives the base its body.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the frozen mixture softer.
The step that matters
Sweeten to taste before freezing. Sugar lowers the freezing point, so it keeps the ice cream softer. Freezing dulls sweetness, so the mixture should taste slightly sweeter than desired before it 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.
You might also like
Mixed Fruit Sherbet6 recipes
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.