Skip to main content
Dessert

Strawberry Ice Cream

Ice cream made with rich cream, ripe strawberries, powdered sugar, egg, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Strawberry Ice Cream

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

  1. Hull the strawberries.

  2. Cover them with a quarter of the sugar.

  3. Bruise them with a wooden spoon.

  4. Strain through a sieve.

Make the custard

  1. In a porcelain-lined vessel, mix the remaining sugar with one well-beaten egg for each quart of cream.

  2. Stir in the cream and heat on the stove, stirring constantly until just about to boil.

  3. Remove from heat and let cool.

Combine and freeze

  1. Once cool, add the strained strawberry juice and a little lemon juice to the cream, mixing thoroughly.

  2. Freeze the mixture immediately.

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Thicken the cream base as they cook gently and add richness to the custard.
Cream
Provides fat that makes the ice cream rich and smooth in texture.
Strawberries
Supply the main flavor and juice that gives the ice cream its color and fruitiness.
Powdered sugar
Sweetens the mixture and helps keep the frozen texture softer.

The step that matters

Stirring the cream while heating. The custard must be stirred constantly and taken off the heat just before boiling. If it overheats, the egg proteins can scramble and curdle, leaving a grainy texture.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits about as well
  4. Lemonthe original

Fit is the average pairing score against cream, sugar, 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.

More strawberry ice cream recipes

Frozen 4Crushed 3 See all 208 →

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes