Name: Raspberry Ice Cream
Ingredients: 1 quart cream custard; 1 pint fresh raspberries; carmine (for coloring); lemon juice (optional)

Why it works: Cream and lemon are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 15,640 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Raspberry Ice Cream

Ingredients

1 quart cream custard
1 pint fresh raspberries
carmine (for coloring)
lemon juice (optional)

Directions

Prepare

Prepare 1 quart of cream custard.
Rub fresh raspberries through a sieve to make 1 pint of pulp.

Make and freeze

Add the raspberry pulp to the custard and color with carmine.
If desired, add a little lemon juice.
Freeze the mixture according to your ice cream maker's instructions.

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.

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.

Cream + lemontop 30% of all pairs

Smell alikelow

Cooked together15,640 recipes

Shared aroma: acetic acid (sour, vinegar).

Cream and lemon barely smell alike, yet cooks put them together in 15,640 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

Cream custard: Forms the creamy base that gives the ice cream its richness and smooth body.
Raspberries: Provide the main flavor and fruit moisture, with pulp adding body to the base.

“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.