Name: Strawberry Ice Cream
Ingredients: ½ pound scarlet strawberry jam; 1½ pints thin cream; cochineal (for coloring)

Why it works: Strawberry jam and cream work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 143 recipes. The science ↓

Strawberry Ice Cream

Ingredients

½ pound scarlet strawberry jam
1½ pints thin cream
cochineal (for coloring)

Directions

Rub the strawberry jam through a fine sieve to remove the seeds.
Mix the strained jam with the thin cream and add cochineal to achieve desired color.
Pour the mixture into a freezing pot and freeze according to your ice cream maker's instructions.

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.

Strawberry jam + creamtop 27% of all pairs

Smell alikelow

Cooked together143 recipes

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

What each ingredient does

Scarlet strawberry jam: Provides the strawberry flavor and sweetness, and the base for the ice cream's color.
Thin cream: Adds fat and richness, giving the ice cream a smooth, creamy texture as it freezes.
Cochineal: Adds a red color to the mixture, intensifying the strawberry appearance.

“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.