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 ↓
Damson Cream Ice
Ingredients
Directions
Make the mixture
Sweeten the damson pulp with sugar.
Add the cream and mix well.
Pass the mixture through a sieve.
Freeze
Freeze the mixture and then mold it.
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
- Damson pulp
- Provides the fruit flavour and tartness that defines the ice cream.
- Sugar
- Sweetens the pulp and softens the texture of the frozen ice cream.
- Cream
- Adds fat, giving the ice cream a smooth, rich texture.
The step that matters
Pass the mixture through a sieve. Straining removes skins, seeds and fibrous bits from the pulp, so the frozen ice cream sets smooth rather than grainy.
“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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