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 ↓
Ices and Ice-creams
Ingredients
Directions
Secure a good ice-cream freezer with a crank and revolving dashers.
Get an ice tub at least 8 inches larger in diameter than the freezer, with a drainage hole near the bottom.
Use a hard wooden spatula about 12 inches long and 4-5 inches wide for scraping cream.
Pound ice finely in a strong bag and mix it with coarse salt in a 3:1 ratio (ice to salt).
Place the freezing can in the center of the tub, ensuring the lid is securely fastened.
Fill the space around the can with the ice and salt mixture up to 3 inches from the top.
Turn the crank slowly at first, then increase the speed as the cream hardens.
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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Cream + sugartop 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
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