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Dessert

Strawberry Cream Ice

A chilled dessert made from strawberries, sugar, cochineal, lemon juice, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Strawberry Cream Ice

Ingredients

Directions

Make the mixture

  1. Remove the stalks from the strawberries and rub them through a fine sieve with a wooden spoon.

  2. Add the cochineal and lemon juice; this mixture should measure ½ pint.

Freeze and serve

  1. Fold in the whipped cream and freeze the mixture.

  2. Once well frozen, pack it tightly in a wetted ice mold and return it to the ice until ready to serve.

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

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

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

    Shared aroma: acetic acid (sour, vinegar).

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

Strawberries
Provide the main flavour and fruit body of the ice cream.
Castor sugar
Sweetens the mixture and softens its texture as it freezes.
Whipped cream
Adds fat and air, giving the frozen ice cream a light, creamy texture.
Lemon juice
Adds acidity that brightens the strawberry flavour.

The step that matters

Pack the frozen mixture tightly in a wetted mold. Packing it firmly removes air pockets so the ice cream sets dense and smooth. Keeping it well frozen before packing prevents it from melting and becoming grainy or icy when it is unmolded.

Swap the lemon

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

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