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 ↓
Raspberry or Strawberry Water Ice
Ingredients
Directions
Make the base
Simmer the fruit with the sugar until slightly softened.
Strain the mixture and let it cool.
Stir the cooled mixture into the water.
Freeze
Incorporate the beaten egg whites before freezing for improved texture.
Freeze the mixture.
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
- Fruit
- Provides the main flavor and color of the ice.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice softer.
- Egg whites
- Whipped foam traps air, making the frozen ice lighter and smoother.
- Water
- Dilutes the fruit base to give the ice its body and volume.
The step that matters
Incorporate the beaten egg whites before freezing. Beaten egg whites trap air that gives a light, smooth texture. They must be folded in gently and promptly, before freezing, or they deflate and the ice turns dense and icy.
“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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