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 the mixture
Combine the cream, jam or ripe fruits, and sifted sugar in a bowl.
Mix well and strain through a fine sieve.
Pour the mixture into a freezing mold.
Freeze
Set the mold in a mixture of ice and salt.
Stir until it begins to congeal.
Line the bottom of the mold with white paper.
Fill it with the cream mixture.
Cover with more paper and seal it.
Place the mold in ice until well frozen.
Serve
To serve, dip the mold in cold water to release the ice cream.
Alternatively, serve in glasses or add other flavors like coffee essence or ginger, sweetening to taste, and optionally add a little brandy.
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.
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Cream + raspberrytop 16% of all pairsSmell alikelowCooked together1,332 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Raspberry + sugartop 21% of all pairsSmell alikelowCooked together3,101 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 richness and a smooth, creamy texture as it freezes.
- Raspberry jam or ripe fruits
- Adds flavor, sweetness, and fruit character to the frozen base.
- Sifted sugar
- Sweetens the mixture and softens the texture by keeping ice crystals small.
The step that matters
Stir until it begins to congeal. Stirring while the mixture partly freezes breaks up ice crystals and keeps the ice cream smooth rather than grainy. Stopping too early or too late changes the final texture.
Swap the raspberry
How well each one fits the dish's main ingredients (cream, sugar):
- Vanillafits better
- Strawberryfits about as well
- Raspberrythe original
- Raisinfits about as well
Fit is the average pairing score against 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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