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 ↓
Ices and Ice Creams
Ingredients
Directions
Freeze and serve
Freeze ice cream in a warm place, careful that no salt or water gets into the freezer. If the cream begins to melt while serving, beat it up well from the bottom with a long wooden paddle.
Make the flavors
Make water-ices from the juices of fruits, mixed with water, sweetened, and frozen like cream.
Thicken coffee ice cream with arrowroot.
Prepare almond cream flavoring by pounding the kernels to a paste with rose water, using arrowroot for thickening.
For coconut cream, grate coconut and add to the cream and sugar just before freezing.
Never heat milk for pineapple, strawberry or raspberry cream.
For berry flavors, allow whole berries to stand for a while, sprinkle with sugar, mash, strain the juice, add sugar to it, and stir it into the cream.
For a quart of cream, allow a quart of fruit and a pound of sugar.
Add fruit and finish
Add whipped cream and sweetened whole berries just as the cream is beginning to set, in the proportion of a cup of berries and a pint of whipped cream to three pints of the frozen mixture.
Use canned berries in the same way.
Add a pint of berries or peaches, cut fine, to a quart of ordinary ice cream while freezing, to make fruit ice cream.
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 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | 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.
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
- Cream
- Forms the rich, smooth base that freezing turns into a creamy texture.
- Sugar
- Sweetens the mixture and softens the frozen texture so it stays scoopable.
- Berries
- Add fruit flavor and, once mashed or whole, visible fruit pieces.
- Whipped cream
- Adds lightness and air to the frozen mixture.
- Arrowroot (in the method)
- Thickens the flavored cream so it holds body during freezing.
The step that matters
Keep salt and water out of the freezer. Salt and water mixing into the freezer's ice lower its temperature control, so the cream freezes unevenly or melts. Keeping them out helps the cream set properly.
“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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