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Raspberry Ice Cream

A frozen dessert made with cream, milk, raspberries, currants, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Raspberry Ice Cream

Why it works: Cream and sugar 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 ↓

Raspberry Ice Cream

Ingredients

Directions

Make the base

  1. Bring the milk and cream to a boil, then remove from heat.

  2. Dissolve half the sugar in the hot mixture.

Add the fruit and freeze

  1. Mash the raspberries and currants with the remaining sugar and strain the juice through a piece of muslin.

  2. Add the juice to the milk and cream mixture.

  3. Let it cool, then freeze.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Currant + milktop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Cream
Adds fat for richness and a smooth, creamy texture.
Milk
Provides the liquid base and milk solids for body and softness.
Raspberries
Supply the main fruit flavour, colour and a tangy acidity.
Currants
Add extra tartness and fruit flavour to the juice.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.

The step that matters

Let it cool, then freeze. The mixture should be fully chilled before freezing. Cooling quickly and thoroughly helps form smaller ice crystals, giving a smoother texture and reducing icy grain.

Swap the currant

How well each one fits the dish's main ingredients (cream, milk, sugar):

  1. Vanillafits better
  2. Strawberryfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against cream, milk, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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