Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Strawberry Ice
Ingredients
Directions
Prepare
Sprinkle sugar over the strawberries and stir well.
Mash the strawberries with a wooden spoon.
Strain and press the mixture through a sieve, pouring the water over it gradually until all is used.
Freeze
Put the mixture into a freezer.
When it begins to freeze, add the beaten egg whites.
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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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Strawberries
- Provide the main fruit flavour, colour and body of the ice.
- Sugar
- Sweetens the ice and keeps it softer by lowering its freezing point.
- Egg whites
- Whipped into the partly frozen mixture to add air and a lighter texture.
The step that matters
Adding the egg whites when it begins to freeze. If the mixture is still liquid, the whites deflate and the ice turns dense. If it is frozen solid, the whites cannot blend in evenly. Adding them at the first sign of freezing lets them trap air in a smooth, slushy base.
“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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