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
Mash the sugar and strawberries together and let them stand for 1-2 hours.
Add the cream and strain the mixture into the ice cream maker.
Freeze until firm.
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
- Adds fat, which makes the frozen ice cream smooth and rich rather than icy.
- Strawberries
- Provide the main flavor and liquid that becomes the fruit base of the ice cream.
- Sugar
- Sweetens the base and draws juice out of the strawberries, softening them and creating syrup.
The step that matters
Letting the mashed strawberries stand with the sugar. Sugar pulls liquid out of the fruit through osmosis, which dissolves the sugar and builds a syrup. Skipping or shortening the rest leaves the fruit less flavorful and the base less evenly sweet.
“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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