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 ↓
Strawberry Ice Cream
Ingredients
Directions
Make the base
Combine 1 pint of cream and 1 pound of sugar in a saucepan over medium heat until the sugar dissolves.
Remove the saucepan from heat and let the mixture cool.
Add the strawberries and freeze
Mash the strawberries with the remaining ½ pound of sugar and set aside for 1 hour.
Press the strawberry mixture through a sieve to extract the juice.
Combine the strawberry juice with the cooled cream mixture and freeze according to your ice-cream maker's instructions.
Once frozen, stir until smooth 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.
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.
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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
- Cream
- Provides fat and richness, giving the ice cream a smooth, creamy texture.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream soft enough to scoop.
- Strawberries
- Supply the main fruit flavour, acidity and juice that gives the ice cream its colour.
The step that matters
Let the cream mixture cool fully before combining it with the strawberry juice. A warm base freezes slowly, which lets large ice crystals form and leaves the texture coarse and icy. Chilling the base first helps the mixture freeze faster and produces smaller crystals and a smoother result.
“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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