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 ↓
Ice Cream and Ices
Ingredients
Directions
Make the gelatine base
Dissolve the gelatine in ½ cup of water.
Add 1 cup of boiling water to the dissolved gelatine, stirring until well mixed.
Add food coloring to the gelatine mixture.
Finish and freeze
Once the gelatine is cool, pour it into the ice cream freezer.
Sweeten to taste and add your chosen flavoring.
Finally, fold in the beaten egg white.
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets with cooling to give the frozen ice cream a firm, smooth body.
- Egg white
- Beaten in at the end to add lightness and an airy texture.
- Pet cream
- Provides the rich fat base that gives the ice cream its creamy mouthfeel.
The step that matters
Let the gelatine cool before pouring it into the freezer. Hot gelatine can melt the cream and slow freezing, while cooled gelatine sets evenly and keeps the texture smooth and firm.
“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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