Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓
Ice Cream
Ingredients
Directions
Prepare the fruit
Clean the currants.
Clean the raspberries.
Mash the currants and raspberries in a vessel.
Leave the mixture for 24 hours.
Strain the mixture through a sieve or towel into another vessel.
Weigh the juice.
Make the syrup
Add 1 pound of sugar for every ½ pound of juice.
Boil the mixture for 1 minute.
Skim the mixture carefully.
Pour the mixture into an earthen vessel to cool.
Mix the syrup with ½ cup of clear water.
Freeze and serve
Fill molds with the mixture.
Place the molds in a pail of broken ice.
Stir the molds to accelerate freezing.
Serve when well frozen.
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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Currant + sugartop 26% of all pairsSmell alikelowCooked together12,256 recipes
Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Currants
- Provide the main tart fruit flavour and juice for the ice cream.
- Raspberries
- Add fruity aroma and flavour to the juice.
- Loaf sugar
- Sweetens the juice and lowers its freezing point, keeping the ice cream softer.
The step that matters
Stir the molds to accelerate freezing. Stirring keeps ice crystals small and the mixture smooth by moving the liquid away from the cold surface. Sugar also lowers the freezing point, so the mixture freezes slowly and needs steady stirring.
“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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