Why it works: Sugar and cream 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 and freeze
Sprinkle strawberries with sugar.
Wash strawberries well.
Rub strawberries through a sieve.
Add ½ pint of cream to the juice.
Sweeten to taste.
Freeze the mixture.
When it begins to set, stir in 1 pint of whipped cream.
Add a handful of whole strawberries.
Alternative method
Mash 1 quart of strawberries with 1 pound of sugar in an earthen bowl.
Rub through a colander.
Add 1 quart of sweet cream.
Freeze.
Use French bottled or canned strawberries.
Mix the juice with ½ pint of cream.
Sweeten to taste.
Freeze.
Add whipped cream.
Add strawberries.
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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Sugar + creamtop 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
- Strawberries
- Supply the main fruit flavour, colour and the pulp that gives body to the base.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream softer when frozen.
- Cream
- Adds fat for a rich, smooth texture and mellows the fruit's tartness.
- Whipped cream
- Adds air and lightness, making the frozen texture less dense and icy.
The step that matters
Stir in the whipped cream when the mixture begins to set. Whipped cream holds air, and folding it into a partly frozen base keeps that air trapped. Added to a liquid mix it would deflate and sink, and a fully frozen base would not blend evenly.
“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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