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
Crush the strawberries in a dish and mix with 1 cup of sugar.
In a separate bowl, season the cream with 1½ cups of sugar and freeze.
Freeze and serve
When the cream is partially frozen, open the freezer and add the crushed strawberries.
Freeze for an additional 5 minutes, then pack the ice cream for a few hours before serving.
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 fruit flavor and moisture that gets folded into the frozen cream.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.
- Cream
- Supplies milkfat, which gives the ice cream its rich, creamy texture.
The step that matters
Add the strawberries when the cream is partially frozen. A partly frozen base is thick enough to hold the crushed fruit evenly. Adding fruit to a fully liquid or fully solid base leads to uneven distribution or a hard, icy result.
“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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