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Dessert

Strawberry Ice Cream

A frozen dessert made from a boiled custard base, strawberry juice, cream, sugar, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Strawberry Ice Cream

Why it works: Sugar and cream 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 Cream

Ingredients

Directions

Make the custard

  1. Heat the milk and mix in corn starch, eggs, and sugar until thickened to make a boiled custard.

Prepare the strawberries

  1. Press the strawberries through a sieve to extract the juice and sweeten it to taste.

Combine and churn

  1. Combine the strawberry juice, cream, additional sugar, and whipped egg whites with the custard.

  2. Pour the mixture into a freezer and churn until it reaches a creamy consistency.

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.

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.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

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

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Milk
Forms the liquid base of the custard that gives the ice cream its body.
Eggs
Thicken the custard when cooked and add richness to the base.
Corn starch
Stabilizes the custard by thickening it so it holds together when frozen.
Cream
Adds fat, which makes the ice cream smooth and rich rather than icy.
Strawberries
Provide the main flavor and fruit juice for the ice cream.
Egg whites
Whipped into the mixture to add air, lightening the texture of the ice cream.

The step that matters

Thickening the boiled custard. If the custard is heated too little or too long, the eggs may not thicken properly or may scramble. Cornstarch and egg proteins set as the mixture heats, so the base needs to thicken gently and stay smooth before it is combined with the other ingredients.

“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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