Skip to main content
Dessert

Strawberry Bombe Ice

A chilled strawberry ice dessert made with strawberries, sugar, cream, egg yolks, and carmine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 Bombe Ice

Ingredients

Directions

Prepare the strawberries

  1. Remove the stalks from the strawberries and mash them into a pulp.

  2. Mix in the castor sugar and rub the mixture through a coarse sieve.

Make the base

  1. In a separate bowl, whisk the egg yolks until smooth.

  2. Combine the strawberry puree with the egg yolks and thin cream.

  3. Add a few drops of carmine for color.

Freeze

  1. Chill the mixture and freeze until set.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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 fruit body of the ice.
Castor sugar
Sweetens the fruit and lowers the freezing point for a softer texture.
Thin cream
Adds fat and richness, giving the ice a smoother, creamier mouthfeel.
Egg yolks
Add richness and emulsifiers that help keep the frozen mixture smooth.

The step that matters

Rubbing the strawberry mixture through a sieve. Straining removes seeds and fibrous pulp, so the finished ice freezes smooth rather than gritty. Sugar dissolved into the pulp also keeps the texture soft when frozen.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes