Skip to main content
Dessert

Strawberry Ice Cream

A frozen dessert made with cream, strawberries, sugar, gelatin, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Strawberry Ice Cream

Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Strawberry Ice Cream

Ingredients

Directions

Prepare the strawberries

  1. Puree the strawberries.

  2. Strain the puree through a colander.

  3. Dissolve the gelatin in a little milk.

Make the mixture

  1. Combine the cream, sugar, and sweetened strawberry puree in a bowl.

  2. Chill the mixture.

Churn and freeze

  1. Churn the mixture in an ice cream maker until partly frozen.

  2. Add the dissolved gelatin to the mixture.

  3. Churn until fully frozen.

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. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and milk 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

Cream
Adds fat and richness, giving the ice cream a smooth, creamy texture.
Sugar
Sweetens the ice cream and lowers its freezing point, keeping it softer when frozen.
Fresh strawberries
Provide the main fruit flavour and colour, with pulp that adds body.
Gelatin
Stabilises the mixture, helping it hold a smooth texture and resist ice crystals.

The step that matters

Add the dissolved gelatin before the final churn. Gelatin must be fully dissolved and mixed in evenly, or it can form small lumps and a grainy texture. Adding it while the mixture is partly frozen lets it distribute without setting into strands.

“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.

More strawberry ice cream recipes

Frozen 4Crushed 3 See all 208 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes