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Dessert

Pine-apple Ice Cream PupDING

A chilled pineapple custard made with egg yolks, sugar, boiled cream, and whipped cream.

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 ↓

Pine-apple Ice Cream PupDING

Ingredients

Directions

Make the base

  1. In a saucepan, combine grated pineapple, egg yolks, sugar, boiled cream, and salt.

  2. Stir over low heat until the mixture begins to thicken.

Freeze and serve

  1. When it starts to set in the freezer, fold in the whipped cream.

  2. Pour the mixture into a mold and freeze until solid.

  3. To serve, garnish with trimmed pineapple leaves and surround with whipped cream.

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

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Egg yolks
Thicken the custard as they set over gentle heat, giving a smooth, rich body.
Boiled cream
Adds fat and richness, making the frozen texture creamy and smooth.
Grated pineapple
Provides the main pineapple flavour and acidity that brightens the sweet custard.
Sugar
Sweetens the base and lowers its freezing point, keeping the dessert softer when frozen.
Whipped cream
Folded in before freezing to add air and lightness to the texture.

The step that matters

Stir over low heat until the mixture begins to thicken. Egg yolks can scramble if heated too quickly or too hot. Gentle, constant stirring lets them thicken the custard smoothly before it curdles.

Swap the pineapple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Pineapplethe original

Fit is the average pairing score against egg, 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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