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 strawberries
Wash strawberries well.
Sprinkle strawberries with sugar.
Rub strawberries through a sieve.
Mash 1 quart of strawberries with 1 pound of sugar in an earthen bowl.
Rub the mash through a colander.
Use bottled or canned strawberries if not in season.
Make the base
Add ½ pint of heavy cream to the juice.
Mix the juice with ½ pint of cream.
Add 1 quart of sweet cream.
Make the mixture very sweet.
Sweeten the mixture.
Freeze and finish
Freeze the mixture.
When it begins to set, stir in 1 pint of whipped cream.
Stir in a handful of sweetened whole strawberries.
Add whipped cream and strawberries when partially set.
Put the mixture in a mold.
Embed the mold in ice or keep it in the freezer.
Freeze the mixture.
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.
-
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 flavour, colour and fruit juice for the base.
- Sugar
- Sweetens the mixture and softens the texture of the frozen cream.
- Heavy cream
- Adds fat for a rich, smooth texture in the frozen ice cream.
- Whipped cream
- Adds airiness and lightness to the partly frozen mixture.
The step that matters
Freeze until partially set before adding the whipped cream. Stirring cream and whole berries in too early lets ice crystals form unevenly, while waiting until the mixture just begins to set keeps the cream and fruit evenly distributed.
“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.
More strawberry ice cream recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.