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Crushed Strawberry Ice Cream

A frozen dessert made from sweet cream, eggs, vanilla, and crushed ripe strawberries sweetened with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Crushed Strawberry Ice Cream

Ingredients

Directions

Make the custard base

  1. Combine sweet cream, 12 ounces powdered sugar, eggs, and vanilla extract in a saucepan.

  2. Heat over medium heat, stirring constantly until it reaches a boil.

  3. Remove from heat and strain through a fine sieve into an ice cream maker.

Add the strawberries and churn

  1. Crush the strawberries with 6 ounces of powdered sugar until a pulp forms.

  2. Add the strawberry pulp to the frozen cream and mix.

  3. Churn in the ice cream maker until fully hardened.

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.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

  3. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Egg yolks thicken the cream base as it is heated, giving the ice cream body.
Sweet cream
Fat in the cream gives the ice cream its rich, smooth texture.
Powdered sugar
Sugar sweetens the base and softens the texture of the frozen ice cream.
Ripe strawberries
Crushed fruit and its pulp add flavour, colour and fruit moisture to the ice cream.

The step that matters

Heating the custard to a boil. Stirring constantly over medium heat keeps the eggs from scrambling on the bottom of the pan, so the base stays smooth and thickened.

“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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