Name: Eresh Strawberry Ice Cream
Ingredients: 1 pint fresh strawberries; 4 ounces powdered sugar; 1 pint cream

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 ↓

Eresh Strawberry Ice Cream

Ingredients

1 pint fresh strawberries
4 ounces powdered sugar
1 pint cream

Directions

Remove the stalks from the strawberries and pass them through a sieve using a wooden spoon.
Add the powdered sugar to the strawberry puree.
Mix in the cream and freeze the mixture.

Recipe from a historical cookbook (Internet Archive).

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked 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 the fruit puree that gives the ice cream its colour and taste.
Powdered sugar: Sweetens the puree and dissolves easily, and its sugar also lowers the freezing point for a softer texture.
Cream: Adds fat and richness, which makes the ice cream smooth and creamy rather than icy.

“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.