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Pineapple Ice Cream

A frozen dessert made from pineapple, cream, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Pineapple Ice Cream

Ingredients

Directions

Prepare the fruit

  1. Pare the pineapples and remove the eyes.

  2. Chop the pineapple fruit.

  3. Add 1 pound of sugar to the chopped fruit. Mix until the pulp is soft and juicy.

Make the base

  1. Dissolve the remaining sugar in the cream.

  2. Strain the cream.

  3. Add the fruit mixture to the cream.

  4. Freeze the mixture.

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

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

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

What each ingredient does

Pineapples
Provide the main flavour and, once chopped and softened with sugar, the fruity body of the ice cream.
Cream
Supplies fat that gives the frozen ice cream a rich, smooth, creamy texture.
Granulated sugar
Sweetens the dish and softens the pineapple pulp, and lowers the freezing point so the ice cream stays scoopable.

The step that matters

Dissolving the sugar in the cream. Sugar must fully dissolve before freezing. Undissolved grains can stay gritty, and sugar also lowers the freezing point, so the balance affects how smooth and scoopable the frozen result is.

Swap the pineapple

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

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

Fit is the average pairing score against cream, sugar. 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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