Skip to main content
Dessert

Ice Cream Without a Freezer

A method for making ice cream using cream, fruit, ice, and salt without a freezer.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Cream and pineapple are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,574 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Ice Cream Without a Freezer

Ingredients

Directions

Make the mixture

  1. Whip the cream until stiff.

  2. Add the fruit and mix well.

  3. Place the mixture in a tin pail or mold.

Freeze in ice and salt

  1. Bury the pail in a bucket of finely chopped ice and salt.

  2. After 15 minutes, remove the pail from the ice and salt.

  3. Scrape the cream from the edges, then stir.

  4. Bury the mixture again in the ice and salt.

  5. Repeat this process three times.

  6. After one hour, enjoy your delicious ice 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 + 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

Rich whipping cream
Whipped to stiff peaks, it traps air and gives the ice cream a light, creamy body.
Pineapple or peaches
Adds fruit flavor and sweetness, and its moisture adds to the ice crystals as it freezes.

The step that matters

Scraping the edges and stirring between freezing rounds. Ice crystals form first along the cold walls of the pail. Scraping them back into the mix and stirring breaks them up, keeping the ice cream smooth rather than icy.

“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

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes