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Dessert

Strawberry Ice

A frozen dessert made with mashed strawberries, water, eggs, milk, cream, sugar, lemon juice, and crystallized fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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

Ingredients

Directions

Make the base

  1. Mash the strawberries thoroughly and sweeten to taste.

  2. Add water and partly freeze the mixture.

Freeze and serve

  1. Beat the egg whites until very stiff and fold them into the partly frozen berries.

  2. Freeze the mixture completely and let it stand for two hours before serving.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Strawberries
Provide the main flavour and moisture that freezes into the ice.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice softer.
Egg whites
Whipped to a stiff foam, they add air and a light, airy texture.
Cream
Adds fat and richness, giving a smoother, creamier mouthfeel.
Egg yolks
Add richness and fat, contributing to a smooth, rich texture.
Milk
Adds dairy solids and fat, softening the flavour and texture of the ice.

The step that matters

Folding the stiff egg whites into the partly frozen berries. The whites must be very stiff and folded in gently so they keep their trapped air. Partly frozen fruit holds the foam better, so the ice freezes light instead of dense.

Swap the lemon

How well each one fits the dish's main ingredients (egg, milk, cream, sugar):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Lemonthe original

Fit is the average pairing score against egg, milk, cream, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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