Name: Frozen Strawberries and Cream
Ingredients: 1 quart strawberries, stemmed; 1 pound sugar; 1 quart cream

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 ↓

Frozen Strawberries and Cream

Ingredients

1 quart strawberries, stemmed
1 pound sugar
1 quart cream

Directions

Make the base

Mash the strawberries until smooth.
Mix in 1 pound of sugar with the mashed strawberries.
Add 1 quart of cream and stir well.

Freeze

Freeze according to general directions for freezing ice creams.

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.

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked 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

Strawberries: Provide the main fruit flavor, color, and moisture for the base.
Sugar: Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Cream: Adds fat for a rich, smooth texture and a creamy mouthfeel.

“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.