Skip to main content
Dessert

Pineappee Ice

A frozen dessert made from pineapple, sugar syrup, lemon juice, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pineapple and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineappee Ice

Ingredients

Directions

Make the syrup

  1. Make a syrup by boiling 1 pint of water with 1½ pounds of sugar until clear.

  2. Pour the hot syrup over the can of pineapple.

Freeze

  1. Add enough cold water to make 1 gallon of mixture and stir in the juice of 2 lemons.

  2. Pour the mixture into a freezer.

  3. When it starts to freeze, stir in the beaten egg whites.

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

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

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

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

  3. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Sugar + pineappletop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Granulated sugar
Dissolves into the syrup to sweeten the ice and lower its freezing point for a softer texture.
Pineapple
Provides the main fruit flavour and body in the mixture.
Lemon juice
Adds acidity that brightens the sweetness of the syrup and pineapple.
Egg whites
Whipped into the partly frozen mixture to add air and a lighter, smoother texture.

The step that matters

Stir in the beaten egg whites when the mixture starts to freeze. If added to a fully frozen or still liquid mixture, the whites will not blend evenly. Partial freezing keeps the mixture slushy enough to fold the whites in, which gives a lighter texture.

Swap the pineapple

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

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

Fit is the average pairing score against sugar, lemon, egg. 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.

More pineapple ice recipes

Cream 104Cream Pudding 4 See all 68 →

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesPineapple SherbetPineapple Sherbet116 recipesLemon SherbetLemon Sherbet103 recipes