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 ↓
Cherry Cream Ice
Ingredients
Directions
Prepare the cherries
Pound the red cherries and boil them with water in a copper pan.
Rub the mixture through a fine sieve to remove solids.
Make and freeze the ice cream
In a bowl, mix the cherry puree with thick syrup, cream, cochineal, and essence of kernels.
Freeze the mixture, then churn it to achieve a smooth texture.
Mold the ice and 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.
Photo for illustrative purposes only · Contact us to use it
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
- Red cherries
- Provide the main flavour and the cherry puree that forms the base of the ice cream.
- Cream
- Adds fat, which makes the frozen ice cream rich and smooth rather than icy.
- Thick syrup
- Adds sweetness and, by lowering freezing point, keeps the ice cream softer when frozen.
- Cochineal
- Gives the ice cream its red colour.
The step that matters
Churning while freezing. Churning during freezing breaks up ice crystals as they form, keeping the texture smooth. Freezing without churning lets large crystals grow, making the ice cream 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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