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Dessert

Pineapple Cream Ice

A frozen dessert made from preserved pineapple, puree, cream, sugar, lemon juice, and ice-salt mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Pineapple Cream Ice

Ingredients

Directions

Prepare the pineapple

  1. Combine 4 slices of preserved pineapple, ½ cup water, and 3 tablespoons sugar in a small saucepan.

  2. Simmer gently for about 1 hour.

  3. Pound the remaining pineapple slices from the can in a mortar.

  4. Rub through a fine sieve to extract as much puree as possible.

Make the mixture

  1. Add the juice from the can, 1 tablespoon powdered sugar, the juice of ½ lemon, and enough cream to make 1 pint of pineapple puree.

  2. Pour the mixture into a pan.

  3. Add another pint of cream.

  4. Mix well.

  5. Pour the mixture into a 2-quart ice cream freezer.

Freeze

  1. Prepare a mixture of crushed ice and 1 quart fine salt.

  2. Pack the ice-salt mixture around the freezer, ensuring the covers are on to prevent salt from entering the ice.

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. Pineapple + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

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

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

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

  4. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

  5. Pineapple + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

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

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

Pineapple
Provides the main fruit flavour and, once pureed, the body of the ice cream.
Sugar
Sweetens the mixture and lowers its freezing point so the ice cream stays scoopable.
Cream
Adds fat and richness, giving the ice cream a smooth, creamy texture.
Lemon juice
Adds acidity that brightens the pineapple flavour and balances the sweetness.

The step that matters

Packing the ice and salt around the freezer. Salt lowers the melting point of the ice, letting the brine get colder than plain ice water so the cream freezes. Keeping the covers on stops salt from getting into the ice and mixture.

Swap the lemon

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

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

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