Name: Berry Cream
Ingredients: 1 quart berries (strawberries recommended); 1 pound sugar; 1 quart sweet cream

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 ↓

Berry Cream

Ingredients

1 quart berries (strawberries recommended)
1 pound sugar
1 quart sweet cream

Directions

Prepare the berries

Mash the berries in an earthen bowl using a potato masher.
Rub the mashed berries through a colander to remove seeds.

Make and freeze the ice cream

Add the sugar and sweet cream to the berry puree and mix well.
Freeze the mixture until solid.

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.

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked 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

Berries: Provide the main flavor, color, and fruity acidity, and make up the puree base.
Sugar: Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.
Sweet cream: Adds fat and richness, giving the ice cream a smooth, creamy 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.