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 base
Sprinkle sugar over strawberries, mash them well, and rub through a sieve.
To the juice, add ½ pint of heavy cream and make it very sweet.
If fresh strawberries are unavailable, use the juice from French bottled strawberries mixed with cream.
Freeze and finish
Freeze the mixture in the usual way.
When it begins to set, stir in the whipped cream and whole sweetened strawberries.
Put the mixture into a mold and embed it in ice.
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 flavour and the juice that gives the ice cream its fruit base.
- Sugar
- Sweetens the base and lowers its freezing point, keeping the ice cream softer when frozen.
- Heavy cream
- Adds fat for a rich, smooth texture and body to the frozen mixture.
- Whipped heavy cream
- Adds air and lightness, giving a softer, creamier texture after freezing.
The step that matters
Stir in the whipped cream and strawberries when the mixture begins to set. If added too early the cream and fruit can sink or be unevenly distributed; if added too late the mixture is too firm to fold in, so the airy texture and even fruit pieces are lost.
“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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