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Dessert

Strawberry Ice Cream

A frozen dessert made from eggs, milk, cream, powdered sugar, and strawberry juice, churned over ice and salt.

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. Beat the eggs with the powdered sugar until well combined.

  2. Add the milk and place the dish in a kettle of hot water, stirring constantly until it thickens.

  3. Remove from heat and let it cool.

Churn

  1. Once cool, add the cream and strain through thin muslin into a freezer.

  2. Fill the freezer one-third full of ice and sprinkle in salt; turn slowly for 10 minutes.

  3. Add one-third more ice and salt; turn faster for 5 minutes.

  4. Strain in the strawberry juice mixed with the additional powdered sugar.

  5. Turn as fast as possible for 20 minutes, then draw off the water.

Finish

  1. Pack the ice cream and let it stand for 4 hours.

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 + strawberrytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,130 recipes

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

  3. Cream + strawberrytop 14% of all pairs
    Smell alikelow
    Cooked together1,525 recipes

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

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

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

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Egg yolks thicken the custard base as they set with gentle heat.
Milk
Forms the liquid base of the custard, which thickens when heated with the eggs.
Cream
Adds fat, which makes the frozen ice cream rich and smooth in texture.
Powdered sugar
Sweetens the custard and dissolves easily, and softens the freezing texture.
Strawberry juice
Provides the strawberry flavour and colour in the finished ice cream.

The step that matters

Thickening the custard. Heating the egg and milk mixture gently and stirring constantly keeps the eggs from scrambling. Stopping at the right thickness gives a smooth base that freezes evenly.

Swap the strawberry

How well each one fits the dish's main ingredients (egg, sugar, milk, cream):

  1. Vanillafits better
  2. Strawberrythe original
  3. Raspberryfits about as well
  4. Figfits about as well

Fit is the average pairing score against egg, sugar, milk, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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