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Dessert

Fruit Ice Cream

A frozen dessert made from fruit juice, cream, and sugar, sometimes flavored with chocolate.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 9 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 ↓

Fruit Ice Cream

Ingredients

Directions

Prepare the fruit

  1. Add one pint of cream to every pint of fruit juice; add sugar to taste.

  2. Pick ripe fruit, put it into a large earthen pan.

  3. Stir and mash the fruit with a wooden spoon.

  4. Rub the mashed fruit through a hair-sieve.

  5. Sweeten the mashed fruit with pounded sugar.

Finish the fruit ice cream

  1. Whip the cream for a few minutes.

  2. Add the whipped cream to the fruit and whisk the mixture for another five minutes.

  3. Put the mixture into the freezer and freeze.

  4. If fresh fruit is unavailable, melt a little jam and work it through a sieve before adding it to the whipped cream.

  5. If the color is unsatisfactory, add a little prepared cochineal.

  6. Do not heat milk when making berry flavoring for ice cream.

  7. Add berry juice to cold cream or fresh rich milk mixed with cold cream.

  8. Add the berry juice just before freezing or when partly frozen.

Make the chocolate ice cream

  1. Add four ounces of grated chocolate to a cupful of sweet milk, then mix it thoroughly with a quart of thick sweet cream.

  2. Add vanilla if desired.

  3. Sweeten with a cupful of sugar, beat again, and freeze.

  4. Beat two eggs very light and cream them with two cupfuls of sugar.

  5. Scald a pint of milk and gradually add it to the sugar and eggs, mixing well.

  6. Stir in half a cupful of grated chocolate, return to the fire, and heat until it thickens, stirring briskly.

  7. Take off the heat and set aside to cool.

  8. When thoroughly cold, freeze.

Nutrition, whole recipe (rough)

482Calories
16 gProtein
27 gFat
43 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

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

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 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

Cream
Adds richness and body, giving the frozen ice cream a smooth, creamy texture.
Ripe fruit (in the method)
Provides the main flavour, with natural sweetness and acidity.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Eggs
Thicken the custard and add richness when cooked gently with the milk.
Grated chocolate
Gives the chocolate flavour and adds fat that makes the ice cream smoother.
Milk
Forms the liquid base of the chocolate custard, which is thickened with egg.

The step that matters

Heating the custard until it thickens. Heat must be gentle and the mixture stirred briskly, because the egg proteins can scramble and curdle if overheated or left still, leaving lumps instead of a smooth custard.

“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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