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Pine-apple Ice Ceeam— No. 1

A frozen dessert made with pineapple, cream, 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 Ceeam— No. 1

Ingredients

Directions

Prepare the fruit

  1. Slice the pineapples thin and scatter the sugar between the slices.

  2. Cover and let the fruit stand for three hours.

  3. Cut or chop the fruit in the syrup.

  4. Strain the fruit through a fine sieve.

  5. Reserve a few unsugared pineapple pieces and cut them into small bits.

Make and freeze the ice cream

  1. Gradually beat the syrup into the cream and freeze as quickly as possible.

  2. When the cream is half frozen, stir in a pint of well-whipped cream and then the reserved fruit.

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, and freezing it into fine ice crystals gives the ice cream a smooth texture.
Powdered sugar
Sweetens the fruit and syrup, and lowers the freezing point so the ice cream stays scoopable.
Pineapples
Supply the fruit flavour and acidity, and their juice forms the syrup that is beaten into the cream.

The step that matters

Freeze as quickly as possible. Fast freezing keeps ice crystals small, so the ice cream stays smooth rather than grainy. Folding in the whipped cream once the mixture is half frozen adds air and lightness.

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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