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Dessert

Raspberry or Strawberry Cream Ices

A frozen dessert made with fruit jam, lemon juice, and cream or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Strawberry and cream are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,525 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Raspberry or Strawberry Cream Ices

Ingredients

Directions

Make the base

  1. Mix the jam with the lemon juice and cream (or milk and cream).

  2. Rub the mixture through a fine sieve into a tin freezing pot.

Freeze

  1. Place the pot in an ice pail filled with ice and salt.

  2. Stir the mixture until it is frozen.

Serve

  1. Transfer to glasses or a mold and freeze for an additional hour.

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. Strawberry + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,525 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Strawberry + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together1,206 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Lemon + creamtop 30% of all pairs
    Smell alikelow
    Cooked together15,640 recipes

    Shared aroma: acetic acid (sour, vinegar).

Lemon and cream 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

Jam
Provides the main fruit flavour, colour and sweetness, and adds body to the mix.
Lemon juice
Adds acidity that brightens the fruit flavour and balances the sweetness.
Cream
Adds fat that makes the frozen ice creamy and smooth rather than icy.

The step that matters

Stirring while freezing. Stirring as the mixture chills breaks up ice crystals as they form, keeping the texture smooth. If it is left still, larger crystals form and the result turns coarse and icy.

Swap the lemon

How well each one fits the dish's main ingredients (strawberry, cream):

  1. Vanillafits better
  2. Raspberryfits better
  3. Bananafits better
  4. Lemonthe original

Fit is the average pairing score against strawberry, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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