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-creams, Ices and Frozen Fruits
Ingredients
Directions
Prepare
Use only the best materials for making ice cream.
Combine pure cream, ripe fruits or their extracts, and sugar.
Pour the mixture into the tin can and insert the beater.
Place the can in the tub, ensuring it fits properly.
Freeze
Pack ice in a canvas bag and pound it finely.
Layer ice and salt in the tub, packing solidly.
For a gallon can, use 3 pints of salt and about 10 quarts of ice.
Turn the crank for 20 minutes, increasing speed in the last 10 minutes.
Remove the cover carefully without displacing the can.
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.
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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
- Pure cream
- Provides fat and richness, giving the ice cream a smooth, creamy texture.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer when frozen.
- Ripe natural fruits or extracts
- Supply the main flavour of the ice cream.
The step that matters
Turning the crank with the ice and salt packed. Salt lowers the melting point of the ice, so the brine gets colder than ice alone. Turning keeps the mixture moving so small ice crystals form and the cream freezes smooth rather than icy.
“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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