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Dessert

Fruit Ice Cream

A chilled dessert made from fruit juice, sweet 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 ↓

Fruit Ice Cream

Ingredients

Directions

Prepare the fruit

  1. Pare and grate apples, peaches, pears, pineapples, or quinces.

  2. Mash small fruits like currants, raspberries, or strawberries.

  3. Strain the fruit mixture through a sieve.

Make the mixture

  1. Sweeten the fruit juice with powdered sugar.

  2. Stir the fruit juice thoroughly.

  3. Let the mixture sit while you whip the cream for 2-3 minutes.

  4. Combine the fruit mixture with the whipped cream.

  5. Whip the combined mixture together for 5 minutes.

Freeze

  1. Pour the mixture into a freezer.

  2. Stir from the bottom and sides 2-3 times during the freezing process.

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).

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

What each ingredient does

Fruit juice
Provides the main fruit flavour and liquid base of the ice cream.
Sweet cream
Adds fat and richness, giving the ice cream a smooth, creamy texture.
Powdered sugar
Sweetens the fruit juice and softens the texture of the frozen ice cream.

The step that matters

Stir from the bottom and sides during freezing. Stirring breaks up the ice crystals as they form, keeping the ice cream smooth rather than grainy and icy.

“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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