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Dessert

Apricot Ice Cream

A frozen dessert made with cream, sugar, and apricots.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Apricot Ice Cream

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Apricot Ice Cream

Ingredients

Directions

Make the custard base

  1. Boil half of the cream in a double boiler.

  2. Add the sugar and stir until dissolved.

  3. Remove from heat and add the remaining cream.

  4. Let it cool.

Add the apricots

  1. Pare and mash the apricots.

  2. Stir the mashed apricots into the frozen cream.

Churn and ripen

  1. Turn the crank rapidly for five minutes.

  2. Remove the dasher, repack the tub, and cover.

  3. Let it ripen for two hours.

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.

Photo for illustrative purposes only · Contact us to use it

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 + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Sugar + apricottop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

  3. Cream + apricottop 25% of all pairs
    Smell alikelow
    Cooked together1,116 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Cream
Provides fat for richness and a smooth, creamy texture.
Sugar
Adds sweetness and keeps the frozen ice cream softer and scoopable.
Apricots
Supply the fruit flavour, aroma and a touch of acidity.

The step that matters

Boil half of the cream in a double boiler. Using a double boiler heats the cream gently, so it does not scorch on the base of the pan. Scorched dairy gives an off, burnt flavour that cannot be fixed later in the ice cream.

Swap the apricot

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Apricotthe original

Fit is the average pairing score against cream, sugar. 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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