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 ↓
Strawberry Ice Cream
Ingredients
Directions
Prepare the strawberries
Sprinkle strawberries with sugar.
Wash strawberries well.
Rub strawberries through a sieve.
Make the base
Add ½ pint of cream to the juice and sweeten the mixture.
Freeze the mixture.
Add the cream and strawberries
When it begins to set, stir in 1 pint of whipped cream.
Stir in a handful of whole sweetened strawberries.
Put the mixture in a mold and embed it in ice or keep it in the freezer.
Alternative method
Mash 1 quart of strawberries with 1 pound of sugar.
Rub through a colander.
Add 1 quart of sweet cream and freeze.
If strawberries are out of season, use French bottled or canned strawberries.
Mix the juice with ½ pint of cream and sweeten.
Freeze.
Add whipped cream and strawberries when partially set.
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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Sugar + creamtop 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
- Supply the fruit flavour and juice that give the base its colour and tartness.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.
- Heavy cream
- Its fat gives the frozen base a rich, smooth, creamy texture.
- Heavy cream, whipped
- Whipped air lightens the texture and makes the finished ice cream less dense.
The step that matters
Adding the whipped cream and strawberries when partially set. If the mixture is still liquid, the whipped cream and fruit sink or dilute the base; if it is frozen solid, they cannot be folded in evenly. A partly frozen mixture holds the air and pieces in suspension.
“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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