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
In a bowl, combine the cream, jam or fruits, and sifted sugar. Mix well.
Rub the mixture through a fine sieve into a freezing mold.
Freeze
Set the mold in a mixture of ice and salt, stirring until it begins to congeal.
Line the bottom of the mold with white paper, fill with the cream mixture, and cover with more paper.
Seal the mold and set it in ice until well frozen.
Serve
To serve, dip the mold in cold water to release the ice cream, or serve directly from the mold.
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
- Heavy cream
- Provides fat and richness, giving the frozen ice cream a smooth, creamy texture.
- Raspberry jam or ripe fruits
- Adds sweetness, acidity and flavour, along with some moisture to the mixture.
- Sifted sugar
- Sweetens the mixture and softens the freezing texture by lowering the freezing point.
The step that matters
Stirring while the mold sits in ice and salt. Stirring as the mixture begins to congeal keeps ice crystals small, so the ice cream freezes smooth rather than grainy or icy.
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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