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Pineapple Ice Cream

A frozen dessert made from grated pineapple, sugar, lemon juice, milk, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 Ice Cream

Ingredients

Directions

Macerate and mix

  1. Combine the grated pineapple, sugar, and lemon juice in a bowl and let it stand for 20 minutes to 1 hour.

  2. Add the milk to the mixture and blend in the cream.

Freeze

  1. Freeze the mixture until solid.

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

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

  2. Pineapple + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  3. Pineapple + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 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

Grated pineapple
Supplies the main fruit flavor and much of the liquid that becomes the ice cream's body.
Sugar
Adds sweetness and lowers the freezing point, keeping the frozen texture softer.
Lemon juice
Adds acidity that brightens the pineapple flavor and balances the sugar.
Cream
Adds fat, which makes the frozen texture rich and smooth rather than icy.
Milk
Adds moisture and creaminess with less fat than cream, softening the overall richness.

The step that matters

Let the fruit stand with the sugar and lemon juice. The sugar draws juice out of the grated pineapple and dissolves into it, so the fruit softens and its flavor spreads through the liquid. Standing for the full 20 minutes to 1 hour lets this happen before the dairy is added.

Swap the lemon

How well each one fits the dish's main ingredients (pineapple, sugar, cream, milk):

  1. Vanillafits better
  2. Strawberryfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against pineapple, sugar, cream, milk. 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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