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Dessert

Strawberry Ice Cream

A frozen dessert made from strawberries, sugar, salt, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Strawberry Ice Cream

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

Prepare the strawberries

  1. Wash the strawberries.

  2. Add 1 cup of sugar and the salt.

  3. Let stand.

Make the syrup and base

  1. Cook the remaining 1 cup of sugar in ½ cup of water for 5 minutes.

  2. Add the syrup to the cream.

  3. Freeze the cream.

Finish and pack

  1. When nearly frozen, remove the cover.

  2. Add the crushed strawberries.

  3. Mix thoroughly.

  4. Finish freezing.

  5. Pack the ice cream.

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.

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.

  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

Strawberries
Supply the main flavour and fruit moisture that give the ice cream its character.
Cream
Adds fat that makes the frozen ice cream rich and smooth.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.

The step that matters

Adding the crushed strawberries when nearly frozen and mixing thoroughly. If the base is too firm, the fruit will not blend in evenly. Stirring while partly frozen breaks up ice crystals and spreads the strawberries through the cream before the final freeze.

“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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