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
Prepare the strawberries
Crush the strawberries and mix with sugar.
Let the mixture stand for several hours.
Make and freeze
Strain the mixture and combine it with the cream.
Freeze the mixture until solid.
Serve in glasses.
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).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Adds richness and a smooth, creamy body to the frozen dessert.
- Strawberries
- Provide the main flavour and fruity aroma of the ice cream.
- Sugar
- Sweetens the mixture and softens the texture of the frozen result.
The step that matters
Let the mixture stand for several hours. Sugar drawing juice out of the crushed strawberries creates a syrup that carries flavour through the base. Resting lets the sugar dissolve and macerate the fruit fully, so the flavour is developed before freezing.
“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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