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
Sprinkle strawberries with sugar.
Wash strawberries well.
Rub strawberries through a sieve.
Make the base
Add ½ pint of cream to the juice.
Sweeten the mixture.
Freeze the mixture.
When it begins to set, stir in 1 pint of whipped cream and a handful of whole sweetened strawberries.
Put the mixture in a mold.
Embed the mold in ice or keep it in the freezer.
Alternative method
Mash 1 quart of strawberries with 1 pound of sugar.
Rub the mash through a colander.
Add 1 quart of sweet cream.
Freeze the mixture.
Use French bottled or canned strawberries.
Mix juice with ½ pint of cream.
Sweeten the mixture.
Freeze the mixture.
Add whipped cream and strawberries when partially set.
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 flavour and the juice that forms the base of the ice cream.
- Sugar
- Sweetens the mixture and helps keep the ice cream softer when frozen.
- Cream
- Adds richness and fat, giving the ice cream a smooth, creamy texture.
- Whipped cream
- Adds lightness and air, making the frozen texture less dense.
The step that matters
Freeze until partially set before adding the whipped cream. If the base is fully frozen, the whipped cream and whole strawberries will not mix in evenly. Stirring while it is only starting to set keeps the cream airy and distributes the fruit through the ice cream.
“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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