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Dessert

Tutti Prutti Ice Cream

A custard-based ice cream flavored with candied fruits, raisins, and shredded coconut.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tutti Prutti Ice Cream

Ingredients

Directions

Make the custard

  1. In a bowl, beat together the sugar, egg yolks, and flour.

  2. Boil the milk and mix it thoroughly with the egg mixture.

  3. Pour the mixture into a double boiler and cook until it thickens into a custard.

  4. Let it cool.

  5. Once cooled, stir in the rich cream.

Freeze and add fruit

  1. Pour the mixture into a freezer and freeze until creamy.

  2. When nearly frozen, add the soaked fruits and raisins.

  3. Churn for a few more minutes.

Shape and serve

  1. To serve, mold spoonfuls of the cream into egg shapes and roll them in shredded coconut.

  2. Create a nest from spun sugar and place the coconut-covered eggs in it.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Milk + coconuttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

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

  4. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Raisin + coconuttop 14% of all pairs
    Smell alikemoderate
    Cooked together183 recipes

    Shared aroma: decanal (soap, orange peel).

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 as they set during cooking.
Flour
Helps stabilize the custard so it thickens smoothly without splitting.
Powdered sugar
Sweetens the base and helps keep the frozen texture soft.
Milk
Forms the liquid base of the custard.
Rich cream
Adds fat for a smooth, creamy texture in the frozen result.

The step that matters

Cook the custard until it thickens. Egg yolks thicken as they heat, but overheating can scramble them and leave a grainy texture. A gentle double boiler keeps the custard smooth before it is cooled and frozen.

Swap the coconut

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutthe original
  4. Datesfits about as well

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