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Strawberry Ice Cream

A frozen dessert made from strawberry juice, cream, lemon juice, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Strawberry Ice Cream

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 ↓

Strawberry Ice Cream

Ingredients

Directions

Prepare the mixture

  1. Mash and strain strawberries to obtain enough juice.

  2. Combine the strawberry juice with the cream and lemon juice.

  3. Sweeten to your taste with pounded sugar.

  4. Pass the mixture through a sieve.

Freeze

  1. Pour it into the freezing pot and churn as usual.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cream + lemontop 30% of all pairs
    Smell alikelow
    Cooked together15,640 recipes

    Shared aroma: acetic acid (sour, vinegar).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Its fat gives the ice cream a rich, smooth, creamy texture.
Strawberries
They supply the main fruit flavour and pink colour.
Lemon juice
Its acidity brightens the strawberry flavour and balances the sweetness.
Sugar
It adds sweetness and keeps the frozen texture softer rather than rock-hard.

The step that matters

Sweeten to taste before freezing. Cold dulls our perception of sweetness, so the mixture tastes less sweet once frozen. Tasting and adjusting the sugar while it is still liquid gives a truer balance. Sugar also lowers the freezing point, which affects how soft the finished ice cream is.

Swap the lemon

How well each one fits the dish's main ingredients (cream, sugar):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Lemonthe original

Fit is the average pairing score against cream, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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