Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Cherry Cream Ice
Ingredients
Directions
Make the cherry base
Pound the cherries and boil them with water in a copper pan.
Rub the mixture through a fine sieve to remove solids.
In a bowl, mix the cherry liquid with thick syrup, cream, cochineal, and essence of kernels.
Freeze and shape
Freeze the mixture and work the ice until smooth.
Mould the ice into your desired shape.
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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Syrup + creamtop 12% of all pairsSmell alikemoderateCooked together1,964 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Red cherries
- Provide the main fruit flavour and the cherry liquid that colours and flavours the base.
- Thick syrup
- Adds sweetness and softens the texture so the ice stays less hard when frozen.
- Cream
- Adds fat, which makes the ice smoother and creamier on the palate.
- Cochineal
- Gives the ice its red colour.
The step that matters
Working the ice until smooth. Ice cream forms large ice crystals as it freezes, which makes it grainy. Working the partly frozen mixture breaks up these crystals, giving a smoother texture.
“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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