Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cranberry Ice
Ingredients
Directions
Make the base
Cook the cranberries in water until done.
Strain the mixture.
If the mixture is too strong, add more water.
If the mixture is not sweet enough, add more sugar.
Let the mixture cool.
Freeze and finish
Freeze it.
When it's almost frozen, fold in the beaten egg whites.
Let it stand for a few hours before serving.
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 + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cranberries
- Provide the tart flavor and color that form the base of the dish.
- Sugar
- Adds sweetness that balances the tartness and softens the frozen texture.
- Egg whites
- Whipped into the nearly frozen mixture to add air and a lighter texture.
The step that matters
Fold in the egg whites when almost frozen. Folding beaten egg whites into a mixture that is nearly frozen, rather than fully solid or fully liquid, keeps the air bubbles from collapsing and gives the ice cream a lighter, smoother 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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