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 ↓
Plain Ice Cream
Ingredients
Directions
Whip the cream well.
Add the pounded sugar and mix until smooth.
Transfer to a freezing pot and work it well until it is smooth.
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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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
- Double cream
- Provides fat and body, giving the ice cream its rich, creamy texture once whipped and frozen.
- Pounded sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer and less icy.
The step that matters
Work the mixture until smooth in the freezing pot. Beating the mixture while it freezes breaks up forming ice crystals, which keeps the texture smooth rather than grainy or icy.
“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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