Skip to main content
Dessert

Fresh Strawberry Ice of Cream

A frozen dessert made from strawberries, thick syrup, lemon juice, cream, and optional jelly and isinglass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fresh Strawberry Ice of Cream

Ingredients

Directions

Prepare the base

  1. Rub the strawberries through a sieve into a clean bowl.

  2. Sweeten with thick syrup, lemon juice, and cream.

  3. Add clear jelly and dissolved isinglass if using.

Freeze

  1. Freeze the mixture, stirring well as it thickens.

  2. When it starts to stick to the sides, transfer to a mold.

  3. If the color is not good, add prepared coloring.

Pack and serve

  1. Line the top and bottom of the mold with paper.

  2. Surround the mold with ice and plenty of salt until ready to serve.

  3. Wash the mold well to remove salt and water before serving.

  4. Trim the top and bottom before dishing out.

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. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Syrup + lemontop 20% of all pairs
    Smell alikelow
    Cooked together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  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

Strawberries
Provide the main flavor and pink color of the ice cream.
Cream
Adds fat and richness, giving a smooth, creamy texture.
Thick syrup
Adds sweetness and softens the icy texture of the frozen mixture.
Lemon juice
Adds acidity that brightens the strawberry flavor.
Isinglass
Acts as a gelling agent that helps give the frozen mixture body and firmness.

The step that matters

Stirring while the mixture freezes. Stirring as it thickens breaks up ice crystals and keeps the texture smooth; if left still, large crystals form and the ice cream turns grainy.

Swap the lemon

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

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

Fit is the average pairing score against syrup, 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.

More strawberry ice cream recipes

Frozen 4Crushed 3 See all 208 →

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes