Why it works: Syrup and egg are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 2,995 recipes. The science ↓
Damson Water Ice
Ingredients
Directions
Combine the pulped damsons and syrup in a bowl.
Whip the egg white until stiff peaks form and fold it into the damson mixture.
Chill the mixture in a freezer, stirring occasionally until it reaches a smooth consistency.
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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Syrup + eggtop 32% of all pairsSmell alikelowCooked together2,995 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Damsons
- Provide the main fruit flavour, tartness and colour, and the pulp gives body to the ice.
- Syrup
- Adds sweetness and softens the ice, so it stays smoother rather than freezing rock hard.
- Egg white
- Whipped to stiff peaks and folded in, it adds air for a lighter, less dense texture.
The step that matters
Stirring while chilling. Stirring during freezing breaks up ice crystals as they form, keeping the water ice smooth instead of coarse and icy. Stop stirring too early and it sets in hard, large crystals.
“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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