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Dessert

Pineapple Ice

A frozen dessert made from pineapple, lemon juice, sugar, water, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pineapple and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple Ice

Ingredients

Directions

Make the syrup

  1. Boil water and sugar until dissolved to make a syrup.

  2. Add pineapple to the syrup.

  3. Add lemon juice to the syrup.

  4. Let the mixture cool.

Freeze and ripen

  1. Pour the mixture into a freezer can.

  2. When the mixture is partly frozen, add the beaten egg white.

  3. Continue freezing until the mixture is stiff.

  4. Let it stand for 1 to 2 hours to ripen.

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

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

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

Egg white
Beaten and folded in partway through freezing, it adds air and a lighter, smoother texture.
Sugar
Dissolved in water to make syrup, it sweetens the ice cream and keeps it from freezing too hard.
Pineapple
Supplies the main fruit flavour and some moisture to the frozen mixture.
Lemon juice
Adds acidity that brightens the pineapple flavour.

The step that matters

Add the beaten egg white when the mixture is partly frozen. If the egg white goes in too early or too late, it will not fold in evenly and the air it holds will be lost or unevenly distributed. Adding it partway through freezing lets the base be thick enough to hold the foam and keeps the ice cream light.

Swap the pineapple

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

  1. Orangefits better
  2. Vanillafits better
  3. Limefits better
  4. Pineapplethe original

Fit is the average pairing score against egg, lemon, 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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