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Dessert

White Cherry Ice Cream

A frozen dessert made with pure sweet cream, white cherries, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

White Cherry Ice Cream

Ingredients

Directions

Make the syrup and cherries

  1. Boil the sugar and water to make a syrup.

  2. Drop in the stoned cherries and simmer for 12 minutes without stirring.

  3. Strain the syrup into the ice cream maker.

  4. Keep the cherries on ice.

Churn the base

  1. Once the syrup is cold, add the cream to the ice cream maker.

  2. Freeze the mixture.

  3. When nearly frozen, beat with a paddle.

  4. Stir in the cherries.

Pack and serve

  1. Pack carefully.

  2. Serve firmly frozen.

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. Cream + sugartop 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

Pure sweet cream
Supplies milkfat, which makes the frozen dessert rich and smooth.
Sugar
Sweetens the dessert and lowers the freezing point, keeping it softer when frozen.
White cherries
Add fruit flavor and pieces that stay distinct in the frozen base.

The step that matters

Cool the syrup before adding the cream. Warm syrup mixed into cream can thin or separate the dairy and slows freezing, which leaves larger ice crystals and a grainy texture.

“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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