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 base
In a bowl, combine pure cream, ripe fruits or extracts, and sugar.
Set up the freezer
Pound ice and mix it with coarse sea salt in a 3:1 ratio.
Place the freezing can in the center of a tub and secure the lid.
Surround the can with the ice and salt mixture up to the cream level.
Churn and freeze
Stir the cream rapidly and constantly to ensure smoothness.
The ice-cream is ready when it stands heaped on a spoon.
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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Cream + sugartop 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
- Pure cream
- Provides fat, which makes the frozen ice cream rich and smooth.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer.
- Ripe natural fruits or good extracts
- Supply the main flavour of the ice cream.
- Coarse sea salt
- Mixed with ice to lower its temperature well below freezing, so the cream can freeze.
The step that matters
Stirring the cream rapidly and constantly. Constant stirring keeps ice crystals small and the texture smooth. If the cream is left to freeze in place, it becomes coarse 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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