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Pine Apple Ice Cream

A frozen dessert made from cream, pineapple, and powdered 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 ↓

Pine Apple Ice Cream

Ingredients

Directions

Prepare the pineapple

  1. Slice the pineapple thin and scatter the powdered sugar between the slices.

  2. Cover and let the fruit steep for 3 hours.

  3. Cut or chop the pineapple in the syrup and strain through a fine sieve or double bag of coarse lace.

Make the ice cream

  1. Gradually beat the strained mixture into the cream.

  2. Freeze the mixture as rapidly as possible.

  3. Reserve a few unsugared pieces of pineapple, cut into small squares, and stir them into the cream when it is half frozen.

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. Cream + pineappletop 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

Cream
Provides fat and richness, giving the frozen dessert a smooth, creamy texture.
Pineapples
Supply the fruit flavour and acidity, and the juice that forms the syrup.
Powdered sugar
Sweetens the fruit and draws out its juice during steeping, and keeps the frozen result soft.

The step that matters

Freeze the mixture as rapidly as possible. Fast freezing forms small ice crystals, keeping the ice cream smooth rather than coarse and icy. Slow freezing lets larger crystals grow and gives a grainy texture.

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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