Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Frujt Ices
Ingredients
Directions
Make the base
Combine the fruit and water in a large bowl.
Add the sugar and stir until dissolved.
Freeze
Fold in the beaten egg white just before freezing.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
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 + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 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
- Fruit
- Provides the main flavour and most of the liquid that freezes into the ice.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice softer and easier to scoop.
- Egg white
- Adds a little air and body to the frozen mixture, helping it stay light.
The step that matters
Fold in the beaten egg white just before freezing. Beaten egg white holds air only while it stays whipped. If it sits and deflates before freezing, the ice will be denser and less light.
“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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