Why it works: Cream and sugar 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
Prepare the fruit
Mash the strawberries or leave them whole.
Sprinkle the sugar over the strawberries and let them stand for about 2 hours.
Make and freeze
Add the cream and adjust the sweetness with more sugar if needed.
Freeze the mixture.
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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Cream + sugartop 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, color and moisture, and break down into juice when mashed.
- Cream
- Provides fat that gives the ice cream a rich, smooth, creamy texture.
- Sugar
- Sweetens the mixture and draws juice out of the strawberries as it stands.
The step that matters
Adjust the sweetness before freezing. Cold temperatures make sweetness taste weaker, so the mixture should taste sweeter than desired before it goes into the freezer.
“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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