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Pine-apple Ice Cream

A frozen dessert made by blending pineapple with sugar and heavy cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and sugar 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 ↓

Pine-apple Ice Cream

Ingredients

Directions

Prepare the pineapple

  1. Slice the pineapples thinly and layer them with powdered sugar.

  2. Cover and let the fruit sit for a while.

  3. Chop the pineapples in the syrup and strain the mixture.

  4. Reserve a few unsugared pieces of pineapple.

Make the ice cream

  1. Gradually beat the pineapple syrup into the heavy cream and freeze.

  2. Stir in 1 pint of well whipped cream.

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

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

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

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

  3. Cream + pineappletop 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

Heavy cream
Provides fat and richness, giving the ice cream a smooth, creamy texture.
Powdered sugar
Sweetens the fruit and draws out its juice to form a syrup, and keeps the ice cream soft.
Pineapples
Supply the main flavor and acidity, with juice that becomes the syrup folded into the cream.

The step that matters

Gradually beat the pineapple syrup into the heavy cream. Adding the acidic syrup too quickly can curdle or thin the cream. Adding it slowly while beating keeps the cream emulsified and smooth before freezing.

Swap the pineapple

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

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

Fit is the average pairing score against cream, 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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