Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Cherry Cream Ice
Ingredients
Directions
Prepare the cherry base
Pound the cherries and boil them with the water in a copper pan.
Rub the mixture through a fine sieve to remove solids.
Make the ice cream
In a bowl, mix the cherry puree with the thick syrup, heavy cream, cochineal, and essence of kernels.
Freeze the mixture.
Churn the frozen mixture to achieve a smooth texture.
Mold the ice as desired.
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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Syrup + creamtop 12% of all pairsSmell alikemoderateCooked together1,964 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Red cherries
- Provide the main flavour and the cherry puree that forms the base.
- Heavy cream
- Adds fat, which makes the frozen ice cream rich and smooth in texture.
- Thick syrup
- Adds sweetness and, by lowering the freezing point, keeps the ice cream softer when frozen.
The step that matters
Churn the frozen mixture to achieve a smooth texture. Churning while the mixture freezes breaks up ice crystals and incorporates air, so the ice cream stays smooth rather than becoming coarse and icy.
“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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