Name: Strawberry or Fruit Ice Creams
Ingredients: 1 quart strawberries (or any fruit); ½ lb sifted sugar; 1 quart cream; Cochineal (for coloring, as needed)

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 or Fruit Ice Creams

Ingredients

1 quart strawberries (or any fruit)
½ lb sifted sugar
1 quart cream
Cochineal (for coloring, as needed)

Directions

Prepare the base

Pulp the strawberries or fruit through a fine sieve using a wooden spoon.
Mix in the sugar until well combined.
Add the cream and enough cochineal to achieve a nice color.

Freeze

Freeze according to your ice cream maker's instructions.
If fruit is not available, strawberry jam can be used.

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.

Sugar + creamtop 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

Strawberries: Provide the main flavour and the fruit pulp that gives the ice cream its body.
Sugar: Sweetens the base and softens the freeze, keeping the ice cream from becoming too hard.
Cream: Adds fat for a rich, smooth texture and a creamy mouthfeel.

“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.