Why it works: Sugar and cream 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 ↓
Raspberry Ice Cream
Ingredients
Directions
Prepare
Prepare the raspberries by mashing them.
Mix the mashed raspberries with sugar to taste.
Combine the raspberry mixture with cream.
Churn and freeze
Churn the mixture in an ice cream maker until it reaches a soft-serve consistency.
Transfer to a container and freeze until firm.
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.
Photo for illustrative purposes only · Contact us to use it
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 + creamtop 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
What each ingredient does
- Raspberries
- Provide the main flavor and tartness, and add moisture to the base.
- Sugar
- Adds sweetness and softens the texture by lowering the freezing point.
- Cream
- Adds fat for a smooth, rich texture and reduces iciness.
The step that matters
Churn until soft-serve consistency. Churning incorporates air and keeps ice crystals small, which gives a smooth texture. Stopping too early leaves the base runny, and churning too long can make it grainy or 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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