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 ↓
Fruit Ice Cream
Ingredients
Directions
Prepare the fruit
Mash the fruit in an earthen bowl with a wooden spoon.
Pass the mashed fruit through a fine sieve.
Sweeten the fruit juice to taste.
Make the ice cream
In a separate bowl, whip the cream until well whipped.
Mix the cream and fruit juice, beating for 3-4 minutes.
Add 1 cup of sugar for every quart of cream, stirring carefully.
Freeze the mixture and serve.
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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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
- Fruit
- Provides the main flavour and aroma of the ice cream.
- Sugar
- Sweetens the mixture and softens the texture of the frozen dessert.
- Fruit juice
- Adds liquid flavour and moisture to the base.
- Sweet fresh cream
- Adds fat and body, giving a rich, smooth texture when whipped and frozen.
The step that matters
Mix the cream and fruit juice, beating for 3-4 minutes. Beating the whipped cream with the juice incorporates air and blends the liquid evenly. Thorough mixing keeps the fat and water from separating, which helps the frozen result stay smooth rather than icy or grainy.
“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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