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 ↓
Strawberry Ice Cream
Ingredients
Directions
Prepare the strawberries
Press and mash the strawberries.
Strain the mash through a thin muslin bag.
Make the mixture
Gradually beat the sugar into the strawberry juice.
Slowly add the cream to the mixture.
If the strawberries are very tart, add more sugar.
Freeze
Freeze the mixture rapidly.
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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Sugar + creamtop 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
- Strawberries
- Provide the main flavor and the fruit juice that gives the ice cream its color and taste.
- Sugar
- Sweetens the mixture and lowers its freezing point, keeping the ice cream softer and scoopable.
- Cream
- Adds fat and richness, giving the ice cream a smooth, creamy texture.
The step that matters
Freeze the mixture rapidly. Fast freezing forms only small ice crystals, so the ice cream turns out smooth rather than icy and grainy. Slow freezing lets larger crystals grow.
“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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