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 strawberry juice and sweeten the mixture.
Freeze the mixture.
Finish and set
When it begins to set, stir in 1 pint of whipped cream and a handful of whole sweetened strawberries.
Put the mixture in a mold.
Embed the mold in ice or keep it in the freezer.
Alternative method
Mash 1 quart of strawberries with 1 pound of sugar in an earthen bowl.
Rub the mixture through a colander.
Add 1 quart of sweet cream.
Freeze the mixture.
Use French bottled or canned strawberries.
Mix the juice with ½ pint of cream and sweeten the mixture.
Freeze the mixture.
When partially set, add whipped cream and strawberries.
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
- Provide the main flavour and colour, and pulp that gives the base its body.
- Sugar
- Sweetens the mixture and lowers its freezing point, keeping it softer and scoopable.
- Cream
- Adds fat, which makes the ice cream rich and smooth.
- Whipped cream
- Adds air and fat, giving a lighter, softer texture.
The step that matters
Stirring in the whipped cream while partially set. If the mixture is still too liquid, the whipped cream and berries sink and the air in the cream collapses. If it is frozen too hard, the cream will not blend in evenly, leaving a lumpy texture.
“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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