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 ↓
Strawberry Ice Cream
Ingredients
Directions
Prepare the fruit
Cover the strawberries with sugar and mash them together.
Rub the fruit and syrup through a sieve into a bowl.
Add 1 cup of water to the pulp.
Make the ice cream
Half freeze the cream by itself.
Add the strawberry syrup to the cream and finish freezing.
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
- Strawberries
- Provide the main flavor, color, and fruit pulp for the ice cream.
- Sugar
- Sweetens the fruit and lowers the freezing point, keeping the ice cream softer.
- Cream
- Adds fat for a rich, smooth texture that resists large ice crystals.
The step that matters
Half freezing the cream. Freezing the cream only partway leaves it thick but still fluid, so the syrup blends in evenly. If it freezes fully first, the syrup cannot mix in and the texture turns 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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