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 ↓
Ices and Ice-creams
Ingredients
Directions
Secure a good ice-cream freezer with a crank and revolving dashers.
Get an ice tub at least 8 inches wider than the freezer, with a drainage hole.
Use a wooden spatula to scrape cream from the sides of the freezer.
Pound ice finely in a strong bag.
Mix ice with coarse salt in a 3:1 ratio.
Place the freezing can in the center of the tub and secure the lid.
Surround the can with the ice and salt mixture up to 3 inches from the top.
Turn the crank slowly at first, then increase speed as the cream hardens.
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.
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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
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