Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Damson Cream Ice
Ingredients
Directions
Mix the damson pulp, thick syrup, and double cream together.
Freeze the mixture until stiff.
Work the ice vigorously.
Set it up in its mold.
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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Syrup + creamtop 12% of all pairsSmell alikemoderateCooked together1,964 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Damson pulp
- Provides the tart fruit flavour and colour that define the ice cream.
- Thick syrup
- Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.
- Double cream
- Adds fat, which creates a rich texture and limits the size of ice crystals.
The step that matters
Work the ice vigorously. Beating the partly frozen mixture breaks up ice crystals as they form. Without this, the ice cream sets grainy and icy rather than smooth.
“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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