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, a LA Surprise
Ingredients
Directions
Prepare
Place the strawberries in a deep dish and sprinkle with 1 cup of sugar.
Season the cream with ½ cup of sugar and freeze it.
Freeze and serve
Once frozen, remove the beater and draw the cream to the sides of the freezer.
Pour the strawberries and sugar into the center, then cover with the frozen cream.
Set aside for at least 1 hour.
When ready to serve, turn out the cream and garnish the base with strawberries.
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 fruit flavor, color and juicy texture.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the dessert softer.
- Cream
- Supplies fat for a rich, smooth texture and forms the frozen shell.
The step that matters
Draw the frozen cream to the sides of the freezer. The cream must be frozen firm enough to hold its shape as a shell. If it is too soft, it will collapse or mix with the strawberries when they are poured into the center.
“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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