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
Prepare the strawberries
Wash the strawberries and let them stand on a coarse towel to dry.
Mash the strawberries and strain them to extract the juice.
Make and churn the ice cream
Mix the strawberry juice with the cream and sugar until dissolved.
Chill the mixture and churn in an ice cream maker until smooth.
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
- Strawberries
- Provide the flavor and juice that give the ice cream its main taste and color.
- Cream
- Adds fat and richness, giving the ice cream a smooth, creamy texture.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream soft and scoopable.
The step that matters
Chill the mixture before churning. A thoroughly chilled base freezes quickly in the machine, forming small ice crystals and a smooth texture. A warm base churns slowly and can turn grainy or 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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