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 ↓
Recipes for Creams, Jellies, Blanc-manges, Etc
Ingredients
Directions
Use only the best materials for ice cream.
Combine pure cream, ripe fruits or extracts, and sugar.
Pound ice and mix it with coarse sea salt in a 3:1 ratio.
Place the freezing can in the center of a tub and secure the lid.
Surround the can with the ice and salt mixture up to three inches from the top.
Stir the cream rapidly and constantly to ensure smoothness.
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).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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