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
Pass the strawberries through a sieve using a wooden spoon.
Mix in the powdered sugar and cream.
Freeze the mixture until solid.
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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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
- Strawberries
- Provide the main flavor and fruity aroma, with pulp that adds body to the base.
- Powdered sugar
- Adds sweetness and dissolves easily into the cold mixture, softening the texture of the frozen result.
- Cream
- Supplies fat that makes the ice cream rich and smooth rather than icy.
The step that matters
Freeze the mixture until solid. Freezing must be done thoroughly, because the water in the base forms ice crystals; the sugar and cream slow crystal growth, so a well-mixed, fully frozen base stays smooth.
“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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