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Dessert

Pineapple Cream

A frozen pineapple dessert made with water, sugar, pineapple, and heavy cream, served in sherbet cups with candied pineapple and glazed cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Pineapple Cream

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 Cream

Ingredients

Directions

Make the syrup

  1. Combine water and sugar in a saucepan.

  2. Bring to a boil and cook for 20 minutes.

  3. Cool the mixture.

Make the sorbet

  1. Add the grated pineapple.

  2. Freeze the mixture until it reaches a mushy consistency.

  3. Whip the heavy cream until stiff peaks form.

  4. Fold the whipped cream into the frozen mixture.

Serve

  1. Serve in sherbet cups, garnished with candied pineapple and a glazed cherry.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Sugar + pineappletop 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

Sugar
Sweetens the sorbet and, dissolved in water, lowers the freezing point so it stays scoopable.
Grated pineapple
Provides the main pineapple flavor and acidity, along with the fruit's body.
Heavy cream
Adds fat and whipped air, giving the frozen sorbet a light, creamy texture.

The step that matters

Freeze only to a mushy consistency. A partly frozen mixture still has liquid and soft ice crystals, so the folded whipped cream blends in evenly. If it freezes fully, it becomes hard and the cream cannot be folded in smoothly.

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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