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 ↓
Stkawberry Ice
Ingredients
Directions
Prepare the juice
Crush the strawberries with the sugar.
Let the mixture stand for at least 1 hour.
Strain the mixture through a cloth.
Press the cloth to extract all the juice.
Add an equal measure of water to the juice.
Freeze and finish
Wait until the mixture is half frozen.
Fold in the whisked 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 flavor and the juice that forms the base.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice softer.
- Egg whites
- Whisked and folded in to add air, lightening the texture.
The step that matters
Fold in the whisked egg whites after the mixture is half frozen. A slushy base can hold whipped foam without deflating it. A liquid base thins the foam, and a fully frozen base will not blend evenly with the whites.
“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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