Name: Ice Cream Fruit
Ingredients: 1 quart cream; ½ pound sugar; Fruit of your choice

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 ↓

Ice Cream Fruit

Ingredients

1 quart cream
½ pound sugar
Fruit of your choice

Directions

Mash the fruit through a colander.
Combine the mashed fruit with the cream and sugar in a bowl.
Freeze the mixture according to your ice cream maker's instructions.

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.

Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

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

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

What each ingredient does

Cream: Provides fat and richness, giving the frozen ice cream a smooth, creamy texture.
Sugar: Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.
Fruit: Supplies the main flavor and some moisture to the base.

“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.