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
Ingredients
Directions
Prepare the strawberries
Hull two quarts of ripe strawberries and place them in a deep dish, sprinkling half a pound of powdered loaf-sugar among them.
Cover the strawberries and let them stand for an hour or two.
Mash the strawberries through a sieve until all the juice is pressed out.
Stir the resulting pulp into half a pound more of powdered sugar, or enough to make it very sweet, to form a thick syrup.
Make and freeze the cream
Gradually mix the syrup with two quarts of rich cream, beating it very hard.
Place the mixture into a freezer and proceed as in the preceding receipt.
After two hours, remove it to a mould, or take it out and return it again to the freezer with fresh salt and ice to freeze it a second time.
After two more hours, it should be ready to serve.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
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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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
- Ripe strawberries
- Provide the main flavour and juice, which is pressed out and turned into a syrup.
- Powdered loaf-sugar
- Sweetens the fruit and, dissolving into the juice, forms a thick syrup.
- Rich cream
- Supplies fat and body, giving the frozen ice cream a smooth, rich texture.
The step that matters
Beating the syrup into the cream. Adding the syrup gradually while beating keeps the cream evenly combined and helps trap air, so the mixture freezes smooth rather than separating or icy.
“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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