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 ↓
Fivb Recipes for Creams, Jellies, Blanc-manges, Etc
Ingredients
Directions
Prepare the cream
Combine pure cream, ripe fruits or extracts, and sugar in a bowl. Mix well.
Freeze
Pound ice.
Mix the ice with coarse sea salt in a 3:1 ratio (ice to salt).
Place the freezing can in the center of a tub.
Secure the lid.
Surround the can with the ice and salt mixture up to 3 inches from the top.
Stir the cream rapidly and constantly to ensure a smooth texture.
Check that the cream stands heaped on a spoon.
Unmold
Wipe off excess salt and ice.
Invert the can on a plate and use a warm, wet towel to loosen the cream.
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.
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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
- Pure cream
- Provides fat and richness, giving the ice cream a smooth, creamy body.
- Pure sugar
- Adds sweetness and lowers the freezing point, keeping the ice cream soft rather than rock-hard.
- Ripe natural fruits or good extracts
- Supply the main flavour of the ice cream.
The step that matters
Stirring the cream while it freezes. Constant, rapid stirring keeps ice crystals small as the cream chills, which gives a smooth texture. If the cream is left to freeze still, it becomes coarse and 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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