Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
On Cream and Other Ices
Ingredients
Directions
Thoroughly mix and stir the syrup and sugar to prevent lumps.
Ensure the mixture has a good color and sweetness.
Watch for the first coat of ice forming on the sides of the pot.
Cover the pot with fresh ice mixed with salt when finished.
If using molds, ensure they are clean and lined with paper.
Press the ice well into the molds, leaving a little on top.
Bury the molds in the ice tub surrounded by small broken ice and salt.
Put the cream in the molds an hour or two before serving.
To unmold, dip the mold in cold water and wash off any salt.
Remove the top and bottom of the mold quickly to release the ice.
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 + sugartop 6% of all pairsSmell alikestrongCooked together5,842 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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