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 ↓
Ice Cream
Ingredients
Directions
Prepare the cream
In a large bowl, mix the cream and powdered sugar until the sugar is fully dissolved.
Take out 1 pint of the cream and place it in a small tin vessel.
Make the gelatine base
Add the 2/3 box Cox's gelatine to the pint of cream and set the vessel in a pot of warm water on the stove.
Heat the water until it is almost boiling, stirring until the gelatine is completely dissolved.
Move the vessel to the hot part of the stove and cook until the mixture thickens, stirring constantly.
Finish and freeze
Pour the thickened gelatine mixture into the sweet cream, add your chosen flavoring, and strain.
Freeze the mixture until solid.
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.
-
Cream + sugartop 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
- Cream
- Provides the fat and richness that give the ice cream its body and smooth mouthfeel.
- Powdered sugar
- Sweetens the base and, dissolving finely, helps keep the frozen texture smooth.
- Cox's gelatine
- Thickens the cream mixture and helps it set firm and hold a smooth texture when frozen.
The step that matters
Cooking the gelatine until it thickens. Gelatine must be fully dissolved and heated gently while stirring constantly; if it is not, it can clump or stay grainy, and the base will not set smoothly.
“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.
More ice cream recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.