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
Use only the best ingredients for ice cream: pure cream, ripe fruits or their extracts, and pure sugar.
Secure a good ice cream freezer with a crank and revolving dashers.
Get an ice tub at least 8 inches larger in diameter than the freezer, with a drainage hole near the bottom.
Pound ice finely in a strong bag and mix it with coarse sea salt in a 3:1 ratio (ice to salt).
Place the freezer in the center of the tub, ensuring the lid is securely fastened.
Fill the space around the freezer with the ice and salt mixture up to 3 inches from the top.
Turn the crank slowly to begin freezing the cream.
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.
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
More ice cream recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.