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 ↓
Berry Ice Cream
Ingredients
Directions
Mash the berries in an earthen bowl using a potato masher.
Combine the mashed berries with the sugar and rub through a colander.
Add the sweet cream to the berry mixture and freeze.
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 + creamtop 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
What each ingredient does
- Berries
- Provide the main flavour and colour, and their juice gives the ice cream its fruity character.
- Sugar
- Adds sweetness and softens the texture by lowering the freezing point of the mixture.
- Sweet cream
- Adds richness and fat, giving the frozen ice cream a smooth, creamy texture.
The step that matters
Rub the berries through a colander. Straining removes seeds and skins so the mixture freezes into a smooth texture rather than a gritty one.
“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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