Name: Blackberry Ice Cream
Ingredients: 1 gallon cream; 3 to 4 pounds sugar; 3 quarts very ripe blackberries

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 ↓

Blackberry Ice Cream

Ingredients

1 gallon cream
3 to 4 pounds sugar
3 quarts very ripe blackberries

Directions

Make the base

Press the blackberries through a fine sieve into a bowl with the sugar and cream.
Strain the mixture through a fine sieve into the ice cream freezer.

Freeze

Freeze the mixture until solid.

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.

Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked 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

Cream: Provides fat that makes the ice cream rich and creamy in texture.
Sugar: Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.
Blackberries: Supply the fruit flavour, color, and natural juice that gives the base its body.

“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.