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 ↓
Liqueur Cream Ice
Ingredients
Directions
Whip the double cream until fluffy.
Mix the whipped cream with sifted sugar and liqueur.
Freeze the mixture in a mold 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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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
What each ingredient does
- Double cream
- Whipped to trap air, giving the frozen dessert a light, creamy texture.
- Sifted sugar
- Sweetens the mixture and softens the freezing, keeping the ice from becoming too hard.
- Liqueur
- Adds flavour and, as alcohol, lowers the freezing point so the ice stays softer.
The step that matters
Freeze the mixture in a mold until solid. Freezing without enough air or with too little sugar can leave the ice dense or icy. Whipping the cream first traps air, and the sugar and alcohol keep the texture smooth rather than rock-hard.
“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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