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 ↓
Strawberry Ice Cream
Ingredients
Directions
Make the base
Dissolve half of the sugar in the cream.
Add the beaten egg whites and freeze the mixture.
Add the strawberries and set
When ready to remove the freezer, add the mashed strawberries sweetened with the remaining sugar.
Mix thoroughly into the cream, pack down smooth, and let stand for 1 hour.
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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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
Cream and egg barely smell alike, yet cooks put them together in 42,166 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
- Provides fat and richness, giving the ice cream its smooth, creamy body.
- Sugar
- Sweetens the mixture and lowers its freezing point, keeping the ice cream softer and scoopable.
- Strawberries
- Add fruit flavor, sweetness and acidity, plus moisture that can form ice crystals.
- Egg whites
- Add structure and airiness, helping the frozen mixture hold a lighter texture.
The step that matters
Pack down smooth and let stand. Packing removes air pockets and gives an even texture, while the hour of standing lets the mixture firm and settle. Skipping this leaves a coarser, icier result.
“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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