Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Steaavberey Ice
Ingredients
Directions
Prepare the juice
Crush the strawberries.
Mix the crushed strawberries with sugar.
Let the mixture stand for at least 1 hour.
Strain the mixture through a cloth to extract all the juice.
Add an equal measure of water to the strawberry juice.
Freeze and finish
When the mixture is half frozen, fold in the whisked egg whites.
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 + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Strawberries
- Provide the main flavour and colour, and the juice that becomes the ice.
- Sugar
- Sweetens the base and draws juice out of the crushed strawberries.
- Egg whites
- Add airy volume and a light, smooth texture to the frozen mixture.
The step that matters
Folding in the egg whites when the mixture is half frozen. If the mixture is fully frozen, the whites cannot blend in evenly; if it is too liquid, they deflate and the ice loses its lightness. Folding gently keeps the air trapped in the whites.
“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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