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Pineapple Ice Cream

A frozen dessert made from pineapple, powdered sugar, heavy cream, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream 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 pineapple

  1. Slice the pineapples thinly and layer them with powdered sugar.

  2. Let them stand for 3 hours.

  3. Chop the pineapples in the syrup and strain through a fine sieve.

Make and freeze the ice cream

  1. Gradually beat the pineapple syrup into the heavy cream and freeze rapidly.

  2. Reserve a few unsugared pineapple pieces, cut into small squares, and stir them into the cream when it is half frozen, along with the whipped cream.

  3. Pack the mixture and let it stand for several hours.

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. Sugar + creamtop 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 fruit flavor and the pieces that give the ice cream texture.
Powdered sugar
Sweetens the fruit and draws out its syrup while it stands.
Heavy cream
Forms the rich, creamy base that freezes smooth and fatty.
Whipped cream
Adds air and lightness to the frozen mixture.

The step that matters

Freeze rapidly, then stir in the pineapple when half frozen. Fast freezing keeps ice crystals small so the cream stays smooth. Adding the unsugared pineapple pieces only at the half-frozen stage keeps them suspended instead of sinking or freezing into hard chunks.

Swap the pineapple

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

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

Fit is the average pairing score against sugar, cream. 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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