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Strawberry Ice Cream

A frozen dessert made from strawberries, cream, milk, sugar, and arrowroot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Strawberry Ice Cream

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

Prepare the strawberries

  1. Wash the strawberries and hull the strawberries.

  2. Sprinkle the strawberries with sugar and let the strawberries stand for one hour.

  3. Mash the strawberries and rub the mashed strawberries through a strainer.

Make the base

  1. Scald 1½ cups of milk.

  2. Dilute the arrowroot with the remaining milk and add the arrowroot mixture to the hot milk.

  3. Cook the mixture for ten minutes in a double boiler.

  4. Cool the mixture and add the cream to the mixture.

Freeze

  1. Freeze the mixture to a mush.

  2. Add the strawberry puree to the mixture.

  3. Finish freezing.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + arrowroottop 18% of all pairs
    Smell alikemoderate
    Cooked together817 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + arrowroottop 20% of all pairs
    Smell alikemoderate
    Cooked together1,073 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Arrowroot
Thickens the milk mixture so the ice cream has a smooth, body-rich texture.
Strawberries
Provide the main flavor and fruit puree that colors and sweetens the ice cream.
Thin cream
Adds fat, which makes the frozen ice cream rich and creamy rather than icy.
Sugar
Sweetens the dish and softens the frozen texture by lowering its freezing point.

The step that matters

Add the arrowroot mixture to the hot milk and cook it in a double boiler. Arrowroot must be fully cooked in hot liquid to thicken properly; stirring it in smoothly and holding gentle heat prevents lumps and a starchy taste, giving a smooth base before cooling.

Swap the arrowroot

How well each one fits the dish's main ingredients (cream, sugar, milk):

  1. Potatofits better
  2. Sweet potatofits about as well
  3. Capsicumfits about as well
  4. Arrowrootthe original

Fit is the average pairing score against cream, sugar, milk. 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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