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 ↓
Strawberry Ice Cream I
Ingredients
Directions
Prepare the fruit
Wash and hull berries. Sprinkle with sugar. Cover and let stand two hours.
Mash. Squeeze through cheese-cloth.
Make the ice cream
Add salt.
Freeze cream to the consistency of a mush.
Add gradually fruit juice. Finish freezing.
Rich Jersey milk may be substituted for cream.
Nutrition, whole recipe (rough)
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 |
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.
-
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
- Thin cream
- Provides fat and richness, giving the frozen ice cream a smooth, creamy texture.
- Berries
- Supply the strawberry flavour and the juice that gives the ice cream its fruit character.
- Sugar
- Sweetens the dish and softens the frozen texture by lowering the freezing point.
The step that matters
Freeze cream to the consistency of a mush. Partially freezing the cream before adding the fruit juice lets it blend evenly. If it is too solid or too liquid, the juice mixes unevenly and the final texture suffers.
“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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