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 base
Mash the strawberries and let them stand for 1½ hours.
Rub the mixture through a strainer into a bowl.
Finish and freeze
Add the sugar and cream, then mix well.
Freeze the mixture until firm.
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 and fruit body of the ice cream.
- Sugar
- Sweetens the base and lowers its freezing point, keeping the texture softer.
- Cream
- Adds fat for a smooth, rich texture and body.
The step that matters
Freeze the mixture until firm. Freezing must be done while the mix is cold enough and stirred or churned as it sets, so ice crystals stay small. Slow freezing without agitation produces a coarse, icy texture rather than a smooth one.
“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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