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Dessert

Raspberry or Strawberry Ice Cream

A frozen dessert made by mashing berries, adding sugar and cream, and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Raspberry or Strawberry Ice Cream

Ingredients

Directions

Prepare the berries

  1. Scatter half the sugar over the berries and let them stand for 3 hours.

  2. Press and mash the berries, then strain them through a thin muslin bag.

  3. Add the remaining sugar and stir until dissolved.

Make and freeze

  1. Gradually beat in the cream.

  2. Freeze rapidly, opening the freezer several times to beat and stir.

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.

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).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Berries
Provide the main flavor and color, and their juice dissolves the sugar into a syrup base.
Sugar
Sweetens the mixture and helps draw juice from the berries while lowering the freezing point.
Fresh cream
Adds fat and richness, giving the ice cream a smooth, creamy texture.

The step that matters

Freeze rapidly, opening the freezer several times to beat and stir. Beating and stirring during freezing breaks up ice crystals as they form, keeping the texture smooth rather than icy or grainy.

“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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