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 ↓
Ice Cream
Ingredients
Directions
Prepare
In a bowl, combine the cream, fruits or extracts, and sugar.
Pound ice and mix it with coarse sea salt in a ratio of 3:1 (ice to salt).
Freeze
Place the freezing can in the center of a tub and securely fasten the lid.
Surround the can with the ice and salt mixture up to 3 inches from the top.
Stir the cream rapidly and constantly to ensure a smooth texture.
The ice cream is ready when it stands heaped on a spoon.
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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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
What each ingredient does
- Pure cream
- Provides fat that gives the ice cream its rich, smooth body.
- Ripe natural fruits or extracts
- Supply the flavor that defines the finished ice cream.
- Pure sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer.
The step that matters
Stirring the cream rapidly and constantly. Constant stirring keeps small ice crystals from forming and growing, so the mixture freezes smooth rather than grainy. Letting it sit still lets larger crystals form and coarsen the texture.
“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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