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 ↓
Ices, Etc
Ingredients
Directions
Scald the cream without boiling it and dissolve the sugar in it while hot.
Add flavoring after the first freezing for a stronger taste.
Prepare a 4-quart ice cream freezer with 10 pounds of ice and 2 quarts of rock salt.
Pound the ice finer at the beginning.
Fill the tin cylinder of the freezer about half full with the mixture.
Layer ice and salt in the freezer, starting with 3 inches of ice and 1 inch of salt, until full.
Turn the crank steadily for about 25 minutes until it becomes hard to turn.
Unscrew the crank, wipe the lid, and remove it along with the dasher.
Scrape down the insides with a spatula and beat vigorously for 10 minutes.
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.
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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
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