Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 43,450 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Creme De Menthe
Ingredients
Directions
Make the base
In a mixing bowl, combine the rich cream and sugar.
Add the liquor from a bottle of Crème de Menthe cherries and mix well.
Freeze and serve
Freeze the mixture until it is almost stiff.
Just before it is fully frozen, fold in the cherries.
Serve chilled.
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 aroma chemistry they share, and how many recipes mention both.
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Cream + sugartop 9% of all pairsAroma overlapmoderateMentioned 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
- Rich cream
- Provides fat and body, giving the ice cream its smooth, rich texture.
- Sugar
- Sweetens the base and lowers its freezing point, keeping the ice cream softer.
- Crème de menthe cherry liquor
- Adds mint and cherry flavour and some liquid to the base.
The step that matters
Fold in the cherries just before the mixture is fully frozen. If the base is already rock-hard, the cherries will not mix evenly and can stay in clumps. Folding them in while it is almost stiff spreads them through the cream so each scoop gets fruit.
“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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