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 ↓
Violet Ice Cream
Ingredients
Directions
Prepare the base
Mix the first four ingredients.
Remove stems from the violets.
Pound the violets in a mortar until well macerated.
Strain the violet mixture through a cheesecloth.
Add the extract to the first mixture.
Color and freeze
Color the mixture.
Freeze the mixture.
Mould and serve
Mould the ice cream.
Serve garnished with fresh or candied violets.
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
- Cream
- Provides fat and richness, giving the ice cream a smooth, creamy texture.
- Sugar
- Sweetens the base and lowers the freezing point, keeping the ice cream soft and scoopable.
- Violets
- Supply the characteristic floral aroma and flavour of the ice cream.
The step that matters
Freeze the mixture. Freezing slowly while stirring keeps ice crystals small; if the base is left to freeze unstirred or too long, the ice cream becomes icy and grainy.
“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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