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Dessert

Souffle Ice Cream with Maraschino

A chilled dessert made with maraschino, egg whites, whipped cream, and walnuts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and walnut are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,982 recipes. Both carry octanal, which smells fat, soap. The science ↓

Souffle Ice Cream with Maraschino

Ingredients

Directions

Make the mixture

  1. Mix maraschino with the egg whites until cold.

  2. Add the whipped cream and walnut kernels, ensuring they are well incorporated.

Freeze and serve

  1. Pour the mixture into a mold packed in finely-pounded ice mixed with salt and saltpeter.

  2. Let it freeze until firm, then turn it out of the mold and serve.

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. Cream + walnuttop 21% of all pairs
    Smell alikelow
    Cooked together1,982 recipes

    Shared aroma: octanal (fat, soap).

  2. Egg + walnuttop 23% of all pairs
    Smell alikemoderate
    Cooked together6,037 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Egg whites
Italian meringue adds airy volume and a light, stable structure to the frozen mixture.
Heavy cream
Whipped cream adds fat and air, giving the frozen dessert a rich, smooth texture.
Walnuts
Chopped kernels add crunch and a nutty flavour that contrasts the soft frozen base.

The step that matters

Folding in the whipped cream and walnuts. The mixture must be well incorporated but kept cold so the whipped cream holds its air. Overworking or letting it warm deflates the foam and leaves a dense, grainy texture after freezing.

Swap the walnut

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

  1. Pecansfits about as well
  2. Almondfits about as well
  3. Filbertfits about as well
  4. Walnutthe original

Fit is the average pairing score against egg, cream. 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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