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Creams Anb Jams

A chilled sweet cream made by mixing sugar and scalding cream, then freezing with ice and salt.

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 ↓

Creams Anb Jams

Ingredients

Directions

Make the base

  1. Beat the sugar in a marble mortar until fine.

  2. Add the scalding cream and work it through a fine sieve.

Freeze

  1. Place the mixture in a covered tin and set it in a tub of crushed ice and salt.

  2. Stir the cream when it thickens around the edges, then return it to the ice until fully thickened.

Set and serve

  1. Once frozen, remove it from the tin and place it in a mold.

  2. Cover the mold and place it in another tub of ice and salt for 4-5 hours.

  3. Dip the mold in warm water to release the cream when 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).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Dissolves into the cream to add sweetness and soften the frozen texture.
Cream
Its fat gives the ice cream richness and a smooth, creamy mouthfeel.

The step that matters

Stirring as the cream thickens around the edges. Stirring breaks up ice crystals as they form and mixes air in. Without it, large crystals form, giving a coarse, icy texture instead of a smooth one.

“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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