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Dessert

Strawberry Ice Cream

A custard-based ice cream made with strawberries, cream, milk, egg yolks, sugar, lemon juice, and carmine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Strawberry Ice Cream

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 ↓

Strawberry Ice Cream

Ingredients

Directions

Make the custard

  1. Bring the milk and cream to near boiling point.

  2. Add the beaten egg yolks and stir over low heat until thickened.

  3. Stir in the sugar until dissolved.

  4. Strain the mixture and let cool.

Flavor and freeze

  1. Pass the strawberries through a fine sieve.

  2. Mix the sieved strawberries with the custard.

  3. Add lemon juice and carmine gradually until a deep pink color is achieved.

  4. Freeze the mixture.

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.

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Egg yolks
Thicken the custard as they set over low heat, giving the ice cream a rich body.
Strawberries
Provide the main fruit flavor and, once sieved, a smooth pink base.
Cream
Adds fat for a smooth, creamy texture that resists iciness.
Castor sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer.
Milk
Adds liquid and milk solids that build the custard base with the yolks.

The step that matters

Stir the egg yolks over low heat until thickened. Egg yolks thicken when gently heated, but too much heat scrambles them into lumps. Low heat and steady stirring keep the custard smooth.

Swap the lemon

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

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

Fit is the average pairing score against cream, milk, egg, sugar. 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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