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Pineapple Ice Cream

A frozen dessert made with sweet milk, sugar, gelatin, pineapple, and cream.

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

Prepare the base

  1. Scald and cool the sweet milk.

  2. Dissolve the gelatin in the milk.

  3. Freeze the mixture for 15 minutes.

Cook the pineapple

  1. Cook the grated pineapple with 1 cup of sugar for 10 minutes.

  2. Cool the cooked pineapple.

Churn

  1. Add the cooled pineapple to the mixture and churn until stiff.

  2. Add the cream and churn 15 more times.

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. Milk + pineappletop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

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

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + pineappletop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Gelatine
Sets the mixture so the ice cream holds its shape and stays smooth.
Cream
Adds fat for a rich, smooth texture.
Sugar
Sweetens the dish and keeps the frozen texture softer.
Pineapple
Provides the main fruit flavour and acidity.

The step that matters

Cool the cooked pineapple before adding it. Warm fruit melts the partly frozen base and slows freezing, which can leave the ice cream icy or soupy instead of stiff and smooth.

Swap the pineapple

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

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

Fit is the average pairing score against milk, 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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