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 ↓
Water Ices
Ingredients
Directions
Make the syrup
Combine water and sugar in a saucepan.
Boil until it forms a syrup, skimming to clear.
Strain the syrup while hot and chill it before adding flavoring or fruit juices.
Flavor and freeze
Dissolve fruit jellies in hot water.
Add the dissolved jellies to the mixture when cool, using twice as much jelly as fruit syrup.
Freeze the mixture in an ice cream maker, allowing an additional 15 to 20 minutes of freezing time.
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 + 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
- Sugar
- Dissolves into the water to form a syrup that sweetens the ice and keeps it from freezing rock-hard.
- Fruit juices
- Supply the main flavor and some acidity, and add liquid to the mixture.
- Fruit jellies
- Add body and extra setting power, giving the ice a smoother, firmer texture.
The step that matters
Freeze the mixture in an ice cream maker. Sugar lowers the freezing point, so the mixture stays partly liquid. Churning while it freezes breaks up ice crystals and makes a smooth texture; too little churning leaves it icy and coarse.
“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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