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Dessert

Pineapple Ice Cream

A frozen dessert made from canned pineapple juice, pulp, lemon and orange juices, cream, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Pineapple Ice Cream

Ingredients

Directions

Prepare the fruit

  1. Take the juice from the pineapple cans or use three whole pineapples.

  2. Mix the pineapple juice with the lemon and orange juices.

  3. Mash the pulp to a fine paste.

  4. Strain the pulp.

  5. Combine the pulp and juice.

  6. Sweeten to taste.

Make the base

  1. Heat half the cream with 4 pounds of sugar in a double boiler until it reaches scalding point, but do not boil.

  2. Cool the mixture.

  3. Add the remaining cream.

  4. Strain the mixture into the ice cream freezer.

Freeze and finish

  1. When the mixture is half frozen, stir in the fruit pulp.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Pineapple + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,664 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

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

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

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

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

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

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

Cream
Provides fat and richness, giving the ice cream a smooth, creamy texture.
Granulated sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer and scoopable.
Canned pineapple
Supplies the main fruit flavour and acidity, along with some moisture.
Lemon juice
Adds acidity that brightens the fruit flavour and balances the sweetness.

The step that matters

Scalding the cream and sugar. Heat must be kept just below boiling in a double boiler so the sugar dissolves and the cream does not scorch or curdle. Overheating can give the base a cooked taste or grainy texture.

Swap the pineapple

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

  1. Vanillafits better
  2. Limefits better
  3. Raspberryfits better
  4. Pineapplethe original

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