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 cherries
Pound the cherries and boil them with water in a copper pan.
Rub the mixture through a fine sieve.
Make and freeze the ice cream
Combine the cherry mixture with syrup, cream, cochineal, and essence of kernels.
Freeze the mixture and churn it until smooth.
Mold the ice and serve.
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 cherry flavour and colour base for the ice cream.
- Cream
- Adds fat and richness, giving the frozen ice cream a smooth, creamy texture.
- Syrup
- Adds sweetness and lowers the freezing point, keeping the ice cream soft and scoopable.
The step that matters
Churning until smooth. Churning while the mixture freezes breaks up ice crystals and incorporates air. Freezing without enough churning produces a coarse, icy texture instead of a smooth one.
“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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