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 ↓
Frozen Strawberries and Whipped Cream
Ingredients
Directions
Make the syrup
Put 2 tablespoons crushed loaf-sugar in a saucepan with 1 quart water, and boil together for 2 hours.
Put 2 quarts picked, ripe strawberries into the syrup and boil for 15 minutes longer.
Freeze and serve
Let the strawberries and syrup cool, then turn them into the freezing pot and work them until frozen.
Mix in with the frozen strawberries 1 pint whipped cream and serve.
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.
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
- Strawberries (in the method)
- Provide the main fruit flavour and most of the body of the frozen dessert.
- Loaf sugar
- Sweetens the syrup and lowers the freezing point, keeping the frozen fruit softer.
- Whipped cream
- Adds fat and air, giving the frozen strawberries a light, creamy texture.
The step that matters
Working the strawberries while they freeze. Stirring the mixture as it freezes breaks up ice crystals as they form. Left still, the water forms large crystals, giving a coarse, icy texture instead of a smooth one.
“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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