Why it works: Sugar and cream 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 ↓
Strawberry Icecream
Ingredients
Directions
Make the mixture
Mash the strawberries with a potato masher in a bowl.
Add the sugar and rub the mixture through a fine sieve.
Combine the strawberry mixture with the sweet cream.
Freeze
Freeze the mixture until solid.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked 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
- Strawberries
- Provide the main flavor and fruit body of the ice cream.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer.
- Sweet cream
- Adds fat and richness, giving the ice cream a smooth, creamy texture.
The step that matters
Rubbing the strawberries through a fine sieve. Pressing the mashed fruit through a sieve removes seeds and fibrous pieces, so the finished ice cream freezes smooth rather than gritty.
“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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