Why it works: Sugar and cream 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
Make the base
Crush the ripe strawberries with the sugar in a large bowl and let it sit for at least 2 hours.
Strain the mixture through a sieve to remove the seeds.
Freeze
Add the cream to the strained mixture and freeze.
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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Sugar + creamtop 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
- Strawberries
- Provide the main flavour and colour, and their juices sweeten and soften the base.
- Granulated sugar
- Draws juice from the strawberries and adds sweetness, which also keeps the ice cream softer when frozen.
- Cream
- Adds fat and richness, giving the ice cream a smooth texture that resists large ice crystals.
The step that matters
Letting the strawberries and sugar sit. Resting lets the sugar draw juice out of the fruit and dissolve, creating a syrup that flavours the base. Skipping or shortening the rest leaves the mixture grainy and less flavourful.
“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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