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Dessert

Strawberry Ice

A frozen dessert made from strawberries, sugar, cream, and optional cochineal for color.

From an old cookbook · modernised transcription
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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

Ingredients

Directions

Make the strawberry juice

  1. Pound the strawberries with the sugar in a mortar.

  2. Strain the juice through a fine cloth and color it pink with cochineal.

Make the ice cream

  1. Whip the cream to stiff peaks.

  2. Gradually mix the whipped cream with the strawberry juice and freeze.

Alternative with jam

  1. If fresh strawberries are unavailable, mix a pot of the best jam with the juice of a lemon, a little water, and a few drops of cochineal.

  2. Strain the strawberry syrup and add the cream as above.

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).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh strawberries
Provide the main flavor and the pink juice that gives the ice cream its taste.
Sugar
Sweetens the strawberries and helps draw out their juice when pounded.
Double cream
Adds fat and whipped volume, giving the ice cream a rich, smooth texture.

The step that matters

Gradually mix the whipped cream with the strawberry juice. Adding the juice slowly keeps the whipped cream from deflating or curdling, preserving the airy structure that gives a smooth frozen texture.

“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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