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.
Add the powdered sugar and heavy cream to the strawberry puree.
Mix well and freeze until firm.
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 fruit puree that gives the ice cream its color and taste.
- Powdered sugar
- Adds sweetness and dissolves easily into the cold puree, smoothing the texture.
- Heavy cream
- Adds fat that makes the ice cream rich and creamy, and keeps ice crystals small.
The step that matters
Mix well and freeze until firm. Thorough mixing distributes the sugar and cream evenly through the puree. Freezing with constant stirring or a churn keeps ice crystals small, so the texture stays smooth rather than icy.
“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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