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 ↓
Raspberry Ice Cream
Ingredients
Directions
Mash the raspberries to a pulp and strain through a sieve.
Mix the raspberry juice with the powdered sugar and rich cream.
Freeze the mixture until solid.
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
- Rich cream
- Adds fat that makes the ice cream smooth and creamy rather than icy.
- Raspberries
- Provide the main flavour and colour, and their juice supplies moisture to the base.
- Powdered sugar
- Sweetens the mixture and lowers its freezing point, keeping the ice cream softer when frozen.
The step that matters
Freezing the mixture until solid. Freezing slowly in a cold container forms large ice crystals, which make the texture grainy. Stirring during freezing and keeping the base well chilled help keep crystals small.
“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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