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Dessert

Tutti Frutti Ice Cream

A frozen dessert made with Neapolitan cream, candied fruit, sherry, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sherry and brandy are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,209 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Tutti Frutti Ice Cream

Ingredients

Directions

Prepare

  1. Make 1 quart of Neapolitan cream.

Add the fruit and ripen

  1. When the cream is half frozen, stir in the chopped candied fruit, sherry, and brandy.

  2. Pack the mixture and let it ripen for 2 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. Sherry + brandytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Cream + sherrytop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Candied fruit
Adds chewy texture and sweetness throughout the ice cream.
Sherry
Adds aroma and flavor, and keeps the frozen texture softer because alcohol lowers the freezing point.
Brandy
Adds aroma and flavor, and helps keep the frozen texture softer by lowering the freezing point.

The step that matters

Stirring in the fruit and liquor when half frozen. If the cream is fully frozen, the fruit will not distribute evenly. Alcohol lowers the freezing point, so too much sherry or brandy keeps the ice cream soft and slow to set during ripening.

“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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