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 ↓
Cream a LA Rose
Ingredients
Directions
Make the cream base
Heat the cream until boiling.
Stir in the sugar, fruit coloring, and Price's Red Rose.
Thicken and freeze
Beat the egg yolks until light and pour them into the cream, stirring slowly.
Boil in a double boiler until the mixture thickens to a paste consistency.
Allow to cool, then freeze.
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
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Sugar + rosetop 25% of all pairsSmell alikelowCooked together3,584 recipes
Shared aroma: beta-damascenone (apple, rose).
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Rose + eggtop 28% of all pairsSmell alikelowCooked together2,840 recipes
Shared aroma: decanal (soap, orange peel).
Cream and egg barely smell alike, yet cooks put them together in 42,166 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
- Fresh cream
- Provides fat and richness, giving the frozen dessert its smooth, creamy body.
- Sugar
- Adds sweetness and softens the texture of the frozen cream.
- Egg yolks
- Thicken the custard as they cook and add richness and emulsifying power.
- Price's red rose
- Adds the rose flavour that defines this dish.
The step that matters
Thickening the egg yolks in the double boiler. Egg yolks scramble if heated too fast. Gentle, indirect heat lets the proteins thicken the mixture smoothly into a paste-like custard before cooling.
“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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