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
Ingredients
Directions
Prepare the mixture
Combine the cream, jam or fruit, and sifted sugar in a bowl and mix well.
Rub the mixture through a fine sieve to remove any solids.
Pour the mixture into a freezing mold.
Freeze
Set the mold in a mixture of ice and salt.
Stir the mixture until it begins to congeal.
Line the bottom of the mold with white paper.
Fill the mold with the cream mixture.
Cover with more paper.
Seal the mold.
Place it in ice until well frozen.
Serve
Dip the mold in cold water to loosen the ice cream.
Turn it out onto a plate or serve in glasses.
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.
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Cream + raspberrytop 16% of all pairsSmell alikelowCooked together1,332 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Raspberry + sugartop 21% of all pairsSmell alikelowCooked together3,101 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
- Cream
- Provides fat and richness, giving the frozen ice cream a smooth, creamy texture.
- Jam or ripe fruits
- Adds flavour, sweetness and fruit character to the cream base.
- Sifted sugar
- Sweetens the mixture and softens the ice cream by lowering its freezing point.
The step that matters
Stir the mixture until it begins to congeal. Stirring while the mixture chills breaks up ice crystals as they form, keeping the texture smooth rather than grainy or icy.
Swap the raspberry
How well each one fits the dish's main ingredients (cream, sugar):
- Vanillafits better
- Strawberryfits about as well
- Raspberrythe original
- Raisinfits about as well
Fit is the average pairing score against cream, sugar. Candidates are from the same food group and used in at least 100 recipes.
“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.
More ice cream recipes
You might also like
Raspberry Jam150 recipes
Raspberry Cream82 recipes
Raspberry Ice29 recipes
Currant and Raspberry Ice7 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.