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 ↓
Ice Cream
Ingredients
Directions
Prepare
Take two pewter basins, one larger than the other.
Ensure the smaller basin has a close cover.
Make the mixture
Mix cream with raspberries or your preferred flavoring. Sweeten to taste.
Freeze
Cover the smaller basin tightly. Place it in the larger basin. Fill the larger basin with ice and a handful of coarse sea salt. Let it sit for 45 minutes.
Uncover and stir the cream well. Cover it again and let it sit for another 30 minutes.
Finally, turn the ice cream into a plate.
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.
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked 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
- Cream
- Provides fat and richness, which give the frozen ice cream a smooth, creamy texture.
- Sugar
- Lowers the freezing point and adds sweetness, keeping the ice cream softer and less icy.
- Raspberries (or other flavoring)
- Adds the main flavor and some fruit acidity to the cream.
- Ice
- Chills the basin so the cream freezes slowly.
- Coarse sea salt
- Lowers the temperature of the ice, so it gets cold enough to freeze the cream.
The step that matters
Stir the cream well after the first 45 minutes. Stirring breaks up ice crystals forming at the cold edges and mixes them into the still-liquid centre. This keeps the texture smooth rather than coarse and icy.
“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 ice cream recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.