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
Strain the strawberries through a sieve.
Add the cream and powdered sugar to the strained strawberries.
Mix well and freeze until solid.
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
- Strawberries
- Provide the main flavour and colour, and add moisture to the base.
- Cream
- Adds fat, which gives the ice cream a smooth, rich texture.
- Powdered sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer when frozen.
The step that matters
Mix well and freeze until solid. The mixture must be fully combined before freezing so the sugar and fat distribute evenly. Stirring or whisking also introduces some air, which keeps the texture light rather than icy.
“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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