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 ↓
Ice Cream
Ingredients
Directions
Whip the heavy cream until it is quite strong.
Once whipped, add the powdered sugar.
Put the mixture into a freezing pot and work it well.
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
- Heavy double cream
- Whipped into a stiff foam that gives the ice cream its light, rich body.
- Powdered sugar
- Sweetens the cream and dissolves easily into it, adding softness to the frozen texture.
The step that matters
Work the mixture well in the freezing pot. Stirring the mixture while it freezes breaks up ice crystals and keeps the texture smooth rather than icy. Vigorous working also incorporates air, which helps the ice cream stay light.
“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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