Name: Pelotazo Malagueno
Ingredients: One liter of whole milk; 200 ml of liquid cream; 100 grams of sugar; 200 grams of Miel de Cana (molasses)

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 ↓

Pelotazo Malagueno

Ingredients

One liter of whole milk
200 ml of liquid cream
100 grams of sugar
200 grams of Miel de Cana (molasses)

Directions

Mix all together.
Churn in ice cream maker (or freeze, stirring regularly).

Nutrition, whole recipe (rough)

307Calories

8 gProtein

13 gFat

40 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Molasses	1 tbsp (20g)	58
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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).
Sugar + molassestop 11% of all pairs

Smell alikemoderate

Cooked together9,225 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Milk + creamtop 18% of all pairs

Smell alikemoderate

Cooked together29,399 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Milk + sugartop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).
Cream + molassestop 20% of all pairs

Smell alikelow

Cooked together1,408 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Whole milk: Provides the liquid base and creamy body of the ice cream.
Liquid cream: Adds fat, which makes the ice cream richer and smoother in texture.
Sugar: Sweetens the base and lowers the freezing point, keeping the ice cream soft.
Miel de cana (molasses): Adds sweetness and a deep, caramel-like flavour to the ice cream.

“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.