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 ↓
Strawberry Ice Cream
Ingredients
Directions
In a bowl, combine the cream and sugar.
Add the crushed and strained strawberries.
Mix well and freeze until solid.
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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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
- Cream
- Provides fat that makes the ice cream rich and smooth in texture.
- Sugar
- Sweetens the base and lowers the freezing point, keeping the ice cream softer.
- Strawberries
- Add fruit flavour and natural moisture to the base.
The step that matters
Freeze until solid. Churning or stirring during freezing keeps ice crystals small; a still freeze can leave a coarse, icy texture. Sugar and fat also affect how firm the result becomes.
“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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