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Dessert

Ice Cream

A fruit ice cream made with cream, milk, sugar, gelatin, pineapple, lemon, and orange.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Ice Cream

Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Ice Cream

Ingredients

Directions

Prepare the mixture

  1. Mix the cream, sugar, vanilla, milk, flour, eggs, and salt in a bowl until well combined and the sugar dissolves.

  2. Add the juice of the lemons, orange, grated pineapple, and dissolved gelatin to the mixture.

  3. Pour the mixture into an ice cream maker.

Freeze and ripen

  1. Pack ice and rock salt around the can in the ice cream maker, using three measures of ice to one of salt.

  2. Turn the crank slowly at first, then more rapidly until the mixture is frozen.

  3. For better texture, repack the ice cream and let it stand for at least one hour before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Vanilla + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together2,371 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Set the custard base and add richness and structure to the frozen cream.
Cream
Supplies fat that makes the ice cream smooth and rich in texture.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer.
Gelatin
Adds body and helps stabilise the texture so it holds together when frozen.
Flour
Thickens the base slightly and helps prevent large ice crystals from forming.

The step that matters

Freezing in the ice cream maker. Turning slowly at first and then faster lets the mixture chill evenly without coarse ice crystals forming. Ice and salt must stay in the right ratio so the brine is cold enough to freeze the base properly.

Swap the orange

How well each one fits the dish's main ingredients (cream, sugar, vanilla, milk, flour, egg, lemon):

  1. Blueberryfits better
  2. Blackberryfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against cream, sugar, vanilla, milk, flour, egg, lemon. 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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