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French Strawberry Ice Cream

A frozen dessert made from milk, cream, strawberries, sugar, eggs, and rum.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

French Strawberry Ice Cream

Ingredients

Directions

Make the custard

  1. Scald the milk.

  2. Pour the hot milk over the beaten eggs and sugar.

  3. Return to a double boiler.

  4. Stir until smooth and thickened.

  5. Set aside to cool.

Churn

  1. Add the cream and strawberry puree.

  2. Pour the mixture into an ice cream maker.

  3. When partially frozen, add the rum. Mix well for a minute.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + rumtop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Thicken the custard as they cook and give the base its rich structure.
Milk
Forms the liquid base of the custard, which sets as it is heated gently.
Cream
Adds fat for a smooth, creamy texture in the frozen ice cream.
Sugar
Sweetens the base and softens the texture of the frozen ice cream.
Strawberries
Provide the main fruit flavor and moisture in the mixture.

The step that matters

Stir the custard over a double boiler until smooth and thickened. Eggs can scramble if they get too hot, leaving lumps. Gentle, steady heat in a double boiler lets the egg proteins thicken the milk evenly without curdling.

“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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