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Dessert

Raspberry Cream-Ice

A chilled dessert made from raspberries, red currants, sugar, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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

Make the fruit base

  1. Bruise the raspberries and red currants in a saucepan.

  2. Add the crushed sugar and stir until the mixture boils.

  3. Pass the mixture through a fine sieve into a basin and let it cool.

Freeze

  1. Pour the cooled mixture over the cream.

  2. Put the whole mixture into a freezer and freeze until stiff.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

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

  3. Red currant + creamtop 30% of all pairs
    Smell alikelow
    Cooked together247 recipes

    Shared aroma: acetic acid (sour, vinegar).

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 colour of the ice cream.
Red currants
Add tartness and extra fruit flavour to the base.
Crushed loaf sugar
Sweetens the fruit and dissolves into the base for a smooth texture.
Cream
Adds fat for a rich, smooth texture as the mixture freezes.

The step that matters

Sieving and cooling before adding the cream. Sieving removes seeds and skins so the ice cream is smooth. Cooling the fruit mixture first keeps it from melting the cream when combined, which helps the base freeze evenly.

Swap the red currant

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Red currantthe original

Fit is the average pairing score against sugar, 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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