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Dessert

Fruit Cream Ice

A frozen dessert made from fruit pulp, sugar, cream, milk, lemon juice, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Fruit Cream Ice

Ingredients

Directions

Prepare

  1. Boil the milk and set aside until nearly cold.

  2. Pass the fruit through a fine sieve to obtain the pulp.

Make the mixture

  1. Add the lemon juice, milk, and whipped cream to the fruit pulp.

  2. Adjust the sugar amount based on the sweetness of the fruit.

Freeze and serve

  1. Partially freeze the mixture before folding in the stiffly whisked egg white.

  2. Serve after about 1 hour of freezing.

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.

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.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Strawberry + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together1,130 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Strawberry + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,525 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Strawberry + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together1,206 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fruit pulp
Provides the main flavour, colour and natural sweetness of the ice.
Egg white
Whisked into foam, it adds lightness and an airy, aerated texture.
Cream
Adds fat, which makes the frozen texture smooth and rich.
Milk
Adds moisture and body, softening the icy texture.
Sugar
Sweetens the mixture and lowers its freezing point, keeping it softer.
Lemon juice
Adds acidity that brightens the fruit flavour.

The step that matters

Folding in the egg white after partial freezing. The mixture must be partly frozen but still soft. If it is fully frozen, the egg white cannot fold in evenly; if it is too warm, the foam deflates and the ice turns dense.

Swap the lemon

How well each one fits the dish's main ingredients (strawberry, sugar, cream, milk, egg):

  1. Vanillafits better
  2. Raspberryfits better
  3. Bananafits better
  4. Lemonthe original

Fit is the average pairing score against strawberry, sugar, cream, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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