Why it works: Cream and strawberry are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,525 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
To Make Ice Cream
Ingredients
Directions
Prepare the base
Mix the jam with the cream and work it through a fine sieve using the back of a spoon.
Clean the ice cream freezer thoroughly.
Freeze
Break the ice into small pieces and place some in the bottom of a bucket.
Set the freezer in the bucket and add more ice and a handful of salt.
Continue layering ice and salt until the bucket is full.
Cover the freezer and stir occasionally as it freezes.
Once frozen, fill molds or keep in the freezer until ready to serve.
Serve
To serve, place the mold in warm milk to loosen, then turn it out onto a dish.
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 + strawberrytop 14% of all pairsSmell alikelowCooked together1,525 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Provides the rich fat base that freezes into a smooth, creamy texture.
- Strawberry or raspberry jam
- Adds sweetness, fruit flavour and colour to the cream base.
- Ice
- Chills the freezer bucket so the cream can freeze without a machine.
- Coarse sea salt
- Lowers the temperature of the ice so it becomes cold enough to freeze the cream.
The step that matters
Continue layering ice and salt until the bucket is full. Salt lowers the melting point of the ice, making the brine colder than ice alone. Too little salt or ice leaves the cream freezing slowly or unevenly, so the texture turns coarse.
“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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