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 ↓
Maraschino Ice Cream
Ingredients
Directions
Make the cream base
Whip the cream briskly until thick.
Add the powdered sugar and mix well.
Flavour with Maraschino liqueur to your taste.
Freeze
Pour the mixture into a freezing pot.
Freeze, stirring well with a spatula to ensure a smooth texture.
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
- Fresh cream
- Whipped to thick air-filled structure that gives the ice cream its body.
- Powdered sugar
- Sweetens the cream and dissolves easily, softening the texture as it freezes.
- Maraschino liqueur
- Adds cherry-like aroma and flavour, and its alcohol helps keep the ice cream from freezing rock-hard.
The step that matters
Freeze, stirring well with a spatula. Stirring during freezing breaks up forming ice crystals, keeping the texture smooth rather than icy and 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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