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 ↓
Strawberry Ice Cream
Ingredients
Directions
Make the base
In a saucepan, combine 1 pint of cream and ½ pound of sugar over medium heat.
Stir until the sugar is dissolved.
Remove from heat and let it cool.
Add the fruit and chill
In a bowl, mash the strawberries and mix them with the cooled cream mixture.
Chill the mixture in the refrigerator.
Churn
Once chilled, churn in an ice cream maker according to the manufacturer's instructions.
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).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Provides fat for richness and a smooth, creamy texture.
- Strawberries
- Supply the main fruit flavour and colour, and add moisture to the base.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream soft and scoopable.
The step that matters
Chill the mixture before churning. A cold base freezes quickly in the machine, forming small ice crystals and a smooth texture. A warm mixture churns slowly and can freeze into a coarse, icy result.
“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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