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
Make the base
Rub the strawberries through a sieve to make ½ cup of juice; add the sugar.
Whip the cream until soft peaks form, then mix in the sweetened fruit juice.
Freeze and serve
Freeze the mixture until firm.
Serve in ice glasses.
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
- Supply the fruit juice that gives the ice cream its flavour and colour.
- White sugar
- Sweetens the juice and helps keep the frozen mixture soft rather than rock-hard.
- Rich cream
- Adds fat and whipped body, giving the ice cream a smooth, rich texture.
The step that matters
Whip the cream until soft peaks form. Overwhipping cream turns it grainy and can separate it, while underwhipping leaves the mixture thin and icy. Soft peaks hold air and give a light, smooth texture once 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.
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