Name: Currant Ice
Ingredients: 1 pint currant juice; 1 quart water; 1 cup sugar

Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Currant Ice

Ingredients

1 pint currant juice
1 quart water
1 cup sugar

Directions

Make the base

Combine currant juice, water, and sugar in a bowl.
Stir until the sugar is dissolved.
Strain the mixture to remove any solids.

Freeze

Pour the strained mixture into an ice cream maker and freeze according to the manufacturer's instructions.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Currant + sugartop 26% of all pairs

Smell alikelow

Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 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

Currant juice: Provides the main fruit flavor and tartness of the ice cream.
Sugar: Adds sweetness and keeps the frozen texture softer by lowering the freezing point.

“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.