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Dessert

Raspberry or Strawberry Cream Ices

A frozen dessert made by mixing fruit jam with lemon juice and cream, then freezing.

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

Raspberry or Strawberry Cream Ices

Ingredients

Directions

Prepare the mixture

  1. Mix the jam with the lemon juice and cream (or milk and cream mixture).

  2. Rub the mixture through a fine sieve into the tin freezing pot.

  3. If using fresh fruit, mix it well with the powdered sugar before adding.

Freeze

  1. Place the pot in an ice pail and stir until frozen.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Strawberry + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,525 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Strawberry + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together1,206 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Strawberry + sugartop 20% of all pairs
    Smell alikelow
    Cooked together3,060 recipes

    Shared aroma: guaiacol (smoky, sweet).

Lemon and sugar 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

Jam
Supplies the fruit flavour and sweetness that give the ice its character.
Cream
Adds fat and richness, giving the frozen ice a smooth, creamy texture.
Lemon juice
Adds acidity that brightens the fruit flavour and balances sweetness.
Powdered sugar
Dissolves easily into fresh fruit, adding sweetness and softening the texture of the frozen ice.

The step that matters

Rub the mixture through a fine sieve. Sieving removes seeds and any lumps of jam so the mixture freezes smooth rather than grainy or icy.

Swap the lemon

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

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

Fit is the average pairing score against strawberry, cream, sugar. 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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