Name: Strawberry Ice Cream
Ingredients: 1 pint strawberries; 1 cup sugar; 1 pint thin cream

Why it works: Sugar and cream 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

1 pint strawberries
1 cup sugar
1 pint thin cream

Directions

Prepare

Rinse and hull the strawberries, then press them through a strainer.

Make the ice cream

Add the sugar to the strained strawberries and let it stand until dissolved.
Mix in the cream and freeze the mixture.

Recipe from a historical cookbook (Internet Archive).

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked 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 main flavour and fruity body, and their juice moistens the base.
Sugar: Dissolves into the strawberry juice to add sweetness and soften the frozen texture.
Thin cream: Adds fat that makes the ice cream rich and creamy rather than 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.