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 ↓
Maraschino Ice Cream
Ingredients
Directions
Prepare
Mix the maraschino liqueur, heavy cream, and sifted sugar in a bowl.
Whip the cream until it forms soft peaks.
Freeze
Freeze the mixture according to your ice cream maker'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
- Heavy cream
- Provides fat and richness, and whipped air gives the ice cream a light, creamy texture.
- Maraschino liqueur
- Adds the main cherry-almond flavor and aroma, and its alcohol keeps the ice cream softer when frozen.
- Sugar
- Adds sweetness and helps keep the frozen ice cream soft rather than hard and icy.
The step that matters
Whipping the cream to soft peaks. Whipping traps air that gives the ice cream its lightness. Under-whipped cream freezes dense, while over-whipped cream turns grainy and can curdle into butter.
“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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