Name: Ice-creams, Fruit
Ingredients: 1 pint fruit juice; 1 pint cream; Sugar to taste

Why it works: Cream and sugar 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 ↓

Ice-creams, Fruit

Ingredients

1 pint fruit juice
1 pint cream
Sugar to taste

Directions

Prepare the fruit

Use well-ripened fruit; remove it from the stalks and place it in a large bowl.
Mash the fruit with a wooden spoon until well broken down.
Strain the mash through a fine sieve.
Sweeten the fruit puree with pounded sugar.

Make the mixture

Whip the cream for a few minutes.
Fold the whipped cream into the fruit mixture.
Whisk for another 5 minutes.
Transfer the mixture to a freezing pot.

Freeze

Freeze the mixture, stirring every few minutes to ensure even freezing.
Add a small amount of melted gelatin to help molded ice creams hold their shape.

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.

Cream + sugartop 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

Fruit juice: Provides the main fruit flavour and liquid base of the ice cream.
Cream: Whipped, it adds air and richness, giving the ice cream a smooth, light texture.
Sugar: Sweetens the fruit puree and softens the freeze, keeping the ice cream from setting too hard.
Gelatin (in the method): Stabilises the mixture so molded ice creams hold their shape.