Why it works: Sugar and cream 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 ↓
Strawberry Ice Cream
Ingredients
Directions
Prepare the fruit
Wash the berries.
Add one cupful of sugar and a saltspoonful of salt to the berries and let stand.
Make the base
Cook the other cupful of sugar in half a cupful of water for five minutes.
Add the syrup to the cream.
Freeze the cream.
Finish and pack
When nearly frozen, wipe off the cover and remove carefully.
Add the crushed fruit, mixing it thoroughly with the cream.
Finish freezing and pack.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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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Sugar + creamtop 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
- Cream
- Provides fat and richness for a smooth, creamy texture.
- Sugar
- Adds sweetness and lowers the freezing point so the ice cream stays softer.
- Berries
- Supply the fruit flavor and, once crushed, the color and body of the mixture.
The step that matters
Add the crushed fruit, mixing it thoroughly with the cream.. The cream should be partly frozen when the fruit goes in. If it is too firm, the fruit will not blend evenly and will sit in lumps; if it is too liquid, the fruit sinks and the texture stays loose.
“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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