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Dessert

Ice Cream Croquets

Ice cream croquettes are small frozen portions of cream rolled in ground almonds and macaroons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Almond and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,130 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Ice Cream Croquets

Ingredients

Directions

Prepare

  1. Grind and brown the almonds.

  2. Sift the macaroons dry.

Shape and serve

  1. Spoon the mixture into the frozen cream.

  2. Roll the spoonfuls in the ground almonds and macaroons spread on a platter.

  3. Serve immediately.

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. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 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

Almonds
Browning develops a toasted, nutty aroma and flavour and a crisp coating.
Macaroons
Add sweetness and a dry, crumbly coating that helps the spoonfuls hold their outside.
Frozen cream
Forms the cold, firm centre that gives each croquette its shape.

The step that matters

Roll the spoonfuls in the ground almonds and macaroons. The coating sticks best to a firm, cold surface. If the cream softens, it loses its shape and the crumbs pack unevenly. Work quickly so the spoonfuls stay firm while they are coated.

“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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