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 ↓
Ice Cream Made of Cream
Ingredients
Directions
Combine 2 pounds of loaf sugar with 1 gallon of cream.
Add a strong flavoring of your choice, as freezing will diminish the flavor.
Churn the mixture in an ice cream maker until it reaches a creamy consistency.
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
- Cream
- Provides fat, which gives the ice cream its rich, smooth texture.
- Loaf sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer.
The step that matters
Add a strong flavoring. Freezing dulls flavors, so the base must taste stronger than the final result should. Sweet and aromatic flavors hold up better when chilled, so a bold addition helps the finished ice cream taste right.
“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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