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 ↓
Fresh Strawberry Ice Cream
Ingredients
Directions
Prepare the strawberries
Remove the stalks from the strawberries.
Pass the strawberries through a sieve using a wooden spoon.
Make the mixture
Add the powdered sugar to the strawberry puree.
Mix in the cream.
Freeze
Freeze the mixture until solid.
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 flavour and the fruit puree that gives the ice cream its colour and body.
- Powdered sugar
- Sweetens the puree and dissolves easily into it, and it also softens the texture of the frozen result.
- Cream
- Adds fat, which makes the ice cream smooth and rich rather than icy.
The step that matters
Freeze the mixture until solid. Freezing must be done thoroughly so the mixture sets firmly. Stirring during freezing breaks up ice crystals and keeps the texture smooth. Without this the ice cream can turn coarse and 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.
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