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Dessert

Crushed Strawberry Ice Cream

A frozen dessert made from heavy cream, sugar, eggs, and crushed strawberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Crushed Strawberry Ice Cream

Ingredients

Directions

Make the cream base

  1. In a porcelain-lined basin, mix the cream, 12 ounces of sugar, and eggs.

  2. Place the basin over heat and stir constantly until it reaches boiling point.

  3. Remove from heat and strain through a fine sieve.

  4. Place the mixture in a freezer and freeze until firm.

Add the strawberries

  1. Select and hull the strawberries, then place them in a bowl.

  2. Add 6 ounces of sugar and crush the strawberries to a pulp.

  3. Mix the strawberry pulp into the frozen cream along with the vanilla extract.

  4. Give the freezer a few additional turns to harden the mixture.

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.

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.

  1. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Heavy cream
Provides fat and richness, giving the finished ice cream a smooth, creamy texture.
Eggs
Thicken the custard base when gently heated and add richness and body.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.
Strawberries
Supply the main fruit flavor, color, and moisture, with a touch of natural acidity.

The step that matters

Heating the cream and egg mixture while stirring. Eggs thicken as they heat, but if the mixture gets too hot or is left unstirred, the eggs can scramble and turn grainy. Constant stirring spreads heat evenly and keeps the custard smooth.

“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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