Skip to main content
Dessert

Tutti Frutti Ice Cream

A frozen dessert made with milk, cream, egg yolks, sugar, lemon, sherry, and chopped crystallized fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Tutti Frutti Ice Cream

Ingredients

Directions

Make the custard base

  1. Heat the milk in a saucepan until boiling.

  2. In a bowl, beat the egg yolks with the sugar until light.

  3. Slowly pour the hot milk over the egg mixture, beating well.

  4. Return the mixture to the heat and boil until thickened.

Finish and freeze

  1. Let it cool, then beat in the cream.

  2. Partially freeze the mixture, then stir in the chopped fruits and sherry.

  3. Freeze hard until set.

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. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  3. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  4. Lemon + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together3,273 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Milk + creamtop 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

Egg yolks
Thicken the custard and add richness through their proteins and fat.
Sugar
Sweetens the base and lowers the freezing point so the ice cream stays scoopable.
Milk
Forms the liquid base that the yolks thicken into custard.
Cream
Adds fat for a smooth, creamy texture and softer bite.
Crystallized fruits
Provide chewy pieces and sweetness throughout the frozen dessert.

The step that matters

Return the mixture to the heat and boil until thickened. Egg yolks thicken as their proteins set with heat, but overheating can curdle them. Boiling briefly to thicken the custard, then cooling it, gives a smooth base instead of scrambled bits.

Swap the lemon

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

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

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

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes