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Strawberry Ice Cream

A custard-based ice cream flavored with fresh strawberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Strawberry Ice Cream

Why it works: Cream and sugar 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

Make the custard

  1. Beat the eggs until very light.

  2. Heat the milk until hot, then pour it over the beaten eggs.

  3. Combine the milk and egg mixture in a saucepan.

  4. Stir over low heat until it thickens.

  5. Transfer the custard to a bowl and let it cool.

Prepare the strawberries

  1. Place the strawberries in a sieve.

  2. Sprinkle a little sugar over the strawberries.

  3. Rub the strawberries through the sieve to make a puree.

  4. Add the sugar to the strawberry puree.

Combine and freeze

  1. Once the custard is cold, stir in the strawberry mixture and the cream.

  2. Pour the mixture into a freezer and freeze until solid, stirring occasionally to keep it smooth.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Thicken the custard base as they cook, giving the ice cream body and richness.
Milk
Forms the liquid base of the custard that the eggs thicken.
Fresh strawberries
Provide the main flavour and, once pureed, colour and fruit body.
Cream
Adds fat, which makes the ice cream smooth and rich in texture.
Sugar
Sweetens the mixture and lowers its freezing point for a softer texture.

The step that matters

Stir over low heat until it thickens. Eggs thicken at gentle heat; if the custard gets too hot it can curdle or scramble. Keep the heat low and stir constantly.

“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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