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 ↓
Pure Ice Cream
Ingredients
Directions
Make the mixture
Combine 2 quarts of pure sweet cream and 1 pound of sugar in a large bowl.
Beat the mixture until well combined and the sugar is dissolved.
Add your choice of flavoring to taste.
Freeze
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
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
- Pure sweet cream
- Provides fat and richness, giving the ice cream its smooth, creamy body.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.
The step that matters
Beating until the sugar is dissolved. Undissolved sugar crystals stay gritty and can seed larger ice crystals during freezing. Fully dissolving the sugar first gives a smoother texture in the finished 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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