Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Stkawberey Ice
Ingredients
Directions
Prepare the juice
Crush the strawberries with the sugar and let them stand for at least 1 hour.
Strain the mixture through a cloth, pressing out all the juice.
Add an equal measure of water to the juice.
Freeze and finish
When the mixture is half frozen, fold in the whisked egg whites.
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.
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Strawberries
- Provide the main flavour and juice that form the body of the ice.
- Sugar
- Sweetens the ice and, drawn out by crushing, helps soften the fruit and draw out juice.
- Egg whites
- Whisked into the half-frozen mixture to add air and a lighter, smoother texture.
The step that matters
Folding in the egg whites when the mixture is half frozen. If the mixture is fully frozen, the whites cannot be folded in evenly, and if it is too liquid they will deflate. Whisked whites trap air that gives the ice a lighter texture, so they must be folded gently to keep that air.
“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.
More strawberry ice 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.