Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Fruit Ice
Ingredients
Directions
Prepare the juice
Squeeze enough fruit to make 1 pint of juice.
In a bowl, combine the fruit juice, water, and sugar.
Make and freeze
Pour the mixture boiling hot over the beaten egg whites.
Whip the mixture thoroughly until cool.
Freeze in the usual manner.
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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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fruit juice
- Provides the main flavor and liquid base of the ice.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice softer.
- Egg whites
- Whipped into a foam that makes the ice light and airy.
The step that matters
Whip the mixture thoroughly until cool. Whipping while the mixture cools traps air in the foam and breaks up ice crystals as they form, giving a smoother, lighter texture than a still-frozen mass. Stopping early leaves the mixture dense and icy.
“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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