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 ↓
Ice Cream
Ingredients
Directions
Scald and chill the can, cover, and dasher of the freezer.
Adjust the can in the tub and pour in the mixture.
Insert the dasher, cover, and adjust the crank.
Pack with finely chopped ice and rock salt, using three times as much ice as salt.
Turn the crank slowly and steadily until the mixture is frozen.
Remove ice and salt from the top of the can and wipe it clean.
Remove the dasher and scrape it, then beat the frozen mixture with a wooden spoon.
Cover the can with paraffin paper, then put a cork in the hole.
Drain the water collected during freezing, then repack the freezer with ice and salt on top.
Cover with a blanket or newspaper and let it stand in a cold place for several hours.
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
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