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 ↓
Strawberry Ice
Ingredients
Directions
Prepare the base
Combine sugar and strawberries in a bowl; let stand for 1-2 hours.
Strain the mixture to remove solids.
Add an equal amount of water to the strained mixture.
Freeze
When the mixture is partly frozen, fold in the stiffly beaten egg whites.
Freeze until fully set.
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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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
- Sugar
- Sweetens the ice and draws juice out of the strawberries as it stands.
- Strawberries
- Provide the main flavor and color of the ice.
- Egg whites
- Whipped to stiff peaks, they add airy lightness to the frozen texture.
The step that matters
Folding in the egg whites when partly frozen. If the mixture is fully frozen or too soft, the whites will not blend in evenly. Partly frozen mixture holds the air from the beaten whites, keeping the ice light rather than dense.
“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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