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 ↓
Liqueur Cream Ice
Ingredients
Directions
Combine the whipped double cream and sifted sugar in a bowl.
Add the liqueur and mix well.
Pour the mixture into a mold and freeze until set.
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
What each ingredient does
- Double cream
- Whipped, it traps air and provides the rich fat that gives the ice a smooth, creamy body.
- Sifted sugar
- Adds sweetness and softens the texture by keeping ice crystals small when frozen.
- Liqueur
- Adds flavour and alcohol, which lowers the freezing point so the ice stays softer.
The step that matters
Add the liqueur and mix well. Alcohol slows freezing and keeps the ice soft, but too much liquid or vigorous stirring can deflate the whipped cream and leave a dense, grainy 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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