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 ↓
Raspberry Cream Ice
Ingredients
Directions
Prepare the raspberries
Remove the stalks from the raspberries.
Puree the raspberries through a fine sieve.
Make and freeze
Mix the raspberry pulp with the powdered sugar and heavy 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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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
- Raspberries
- Provide the main flavour and the fruit pulp that gives the ice cream its colour.
- Powdered sugar
- Adds sweetness and dissolves easily into the cold cream and pulp.
- Heavy cream
- Adds fat and richness, giving a smooth texture once frozen.
The step that matters
Freeze the mixture until solid. Freezing slowly in a cold mixture forms larger ice crystals, which make the ice cream grainy. Keeping the mixture cold and freezing it fully sets a smooth, firm 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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