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 Ice Cream
Ingredients
Directions
Prepare the strawberry base
Sprinkle sugar over strawberries, mash them well, and rub through a sieve.
To the juice, add ½ pint of cream and make it very sweet.
Freeze and finish
Freeze the mixture in the usual way.
When it begins to set, stir in 1 pint of whipped cream and a handful of sweetened whole strawberries.
Put the mixture into a mold and embed it in ice.
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.
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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 flavour and, once mashed and strained, the fruity juice that sweetens and colours the base.
- Sugar
- Sweetens the base and helps keep the frozen mixture softer and smoother.
- Cream
- Adds richness and fat, giving the ice cream a creamy texture as it freezes.
- Whipped cream
- Folded in near setting to add airiness and a lighter, softer texture.
The step that matters
Stir in the whipped cream when the mixture begins to set. If the base is still liquid, the whipped cream will deflate and sink; if it is frozen solid, it will not blend in evenly. Stirring at the first sign of setting keeps the ice cream light and smooth.
“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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