Name: Our Ice Ceeam
Ingredients: 2 quarts good sweet cream; 1 pound granulated sugar; 3 pints cream; 2 pounds powdered sugar; a pint of well-whipped cream; 2 large; half frozen; one quarter of a good pine-apple

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 ↓

Our Ice Ceeam

Ingredients

Directions

Make the base

Dissolve the sugar well in the cream.
Add vanilla extract.
Strain the mixture well.
Pour the mixture into the freezer.

Add the flavourings

Dissolve a small cake of sweet chocolate and whip it well into the cream.
Strain the chocolate mixture and freeze.
Jam strawberries and strain them into the cream after it has been chilled.
Cut bananas into small pieces and whip them in.
Cut peaches into small pieces and whip them in.
Slice the pineapples thin.
Scatter powdered sugar between the slices.
Cover and let the fruit stand for three hours.
Cut or chop the pineapple in the syrup.
Strain through a hair sieve or double bag of coarse lace.
Beat the pineapple gradually into the cream.
Freeze as rapidly as possible.
Reserve a few unsugared pineapple pieces, cut into square bits.
Stir the unsugared pineapple bits into the cream when half frozen, first adding a pint of well-whipped cream, then the fruit.
Make peach ice cream using the same method.
Add the juice of one quarter of a good pineapple to each quart of cream.
Sprinkle sugar and strain the mixture.
Sweeten to taste.
Freeze.

Nutrition, whole recipe (rough)

100Calories

0 gProtein

5 gFat

13 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Sterrett, Laura C. 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. See the original page.

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.

Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Pine + appletop 17% of all pairs

Smell alikemoderate

Cooked together98 recipes

Shared aroma: estragole (anise, licorice).
Sugar + appletop 18% of all pairs

Smell alikelow

Cooked together16,478 recipes

Shared aroma: beta-damascenone (apple, rose).
Cream + pinetop 23% of all pairs

Smell alikemoderate

Cooked together123 recipes

Shared aroma: acetic acid (sour, vinegar).
Cream + appletop 27% of all pairs

Smell alikelow

Cooked together3,089 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).

Sugar and apple barely smell alike, yet cooks put them together in 16,478 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

Sugar: Sweetens the cream and dissolves to give a smooth, non-grainy texture.
Cream: Provides fat and richness, giving the ice cream its body and smooth mouthfeel.
Pineapple (in the method): Adds fruit flavour and acidity that brightens the sweet, rich cream.