Name: Ice Cream
Ingredients: 1 quart of cream; ½ cup of fruit jam; 2 teaspoons of sugar

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

1 quart of cream
½ cup of fruit jam
2 teaspoons of sugar

Directions

Make the mixture

Add the cream, fruit jam, and sugar to a mixing bowl.
Mix well until the sugar is dissolved.
If using strawberry or raspberry jam, strain the mixture through a wire sieve to remove seeds.

Freeze

Freeze the mixture until solid.

Recipe from a historical cookbook (Internet Archive).

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 pairs

Smell alikemoderate

Cooked 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

Cream: Provides fat and richness, giving the ice cream a smooth, creamy texture.
Fruit jam: Adds fruit flavour, sweetness and colour to the base.
Sugar: Sweetens the base and lowers its freezing point, keeping the ice cream softer.

“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.