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 ↓
Cream Ices Made with Jam
Ingredients
Directions
Prepare the jam
Pass the jam through a fine sieve.
Let the mixture cool, then add food coloring if necessary.
Make the ice cream
Freeze half of the mixture.
Fold in the whipped cream and sugar.
Continue freezing until fully 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.
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 + sugartop 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
- Plain custard
- Forms the creamy base that gives the ice cream its smooth, rich body.
- Jam
- Provides the main fruit flavour and sweetness, and colours the mixture.
- Whipped sweetened cream
- Adds air and fat, making the ice cream lighter and softer in texture.
The step that matters
Passing the jam through a fine sieve. Sieving removes seeds and fruit lumps so the mixture freezes smoothly. Lumps or seeds can make the finished ice cream grainy or icy in texture.
“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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