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 ↓
Snow Cream
Ingredients
Directions
In a bowl, combine cream, sugar, and beaten eggs.
Stir in light snow until the mixture is frozen to your desired stiffness.
Serve immediately.
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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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Provides fat for richness and a smooth, creamy texture as it freezes.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the dessert softer and scoopable.
- Eggs
- Add richness and body to the mixture.
- Light snow
- Chills the cream mixture as it is stirred in, freezing it into a soft dessert.
The step that matters
Stirring in the snow. Snow melts into the cream, so add it gradually and stir steadily. Adding too much at once can leave the mixture watery, while stopping too early leaves it too soft to hold its shape.
“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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