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 ↓
Ice-creams
Ingredients
Directions
Sweeten and flavor the cream, then pour it into the ice cream freezer.
Place the freezer in a tub or keg, ensuring the keg is larger than the freezer.
Make a hole in the bottom of the keg for water drainage.
Layer crushed ice and coarse sea salt around the freezer, reaching almost to the lid.
Cover with a flannel cloth to prevent rapid melting.
Let it sit for 30 minutes, then open the lid and scrape the sides of the freezer.
Mix the scraped cream with the rest and shake the freezer constantly for 30 minutes.
Turn the freezer halfway around, then back, scraping every 10 minutes.
Continue until the cream has a smooth consistency, about 1 hour.
If desired, pour the cream into molds and place them back in the keg with fresh ice and salt.
Cover the molds and keep in a cool place until ready to serve.
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.
-
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
More ice cream recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.