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Toutes Fruits Ice Cream

A frozen cream dessert with pieces of preserved fruit stirred in after freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peach and apricot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 342 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Toutes Fruits Ice Cream

Ingredients

Directions

Make the custard

  1. In a large pot, combine the cream, powdered sugar, and eggs.

  2. Heat the mixture over medium heat, stirring constantly, until it just reaches boiling.

  3. Remove from heat and continue stirring until nearly cool.

  4. Stir in the vanilla extract.

Freeze and add fruit

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

  2. Cut the preserved fruit into small pieces and mix the preserved fruit thoroughly into the frozen cream.

Optional colouring

  1. If desired, dissolve a little carmine in a teaspoon of water with 2 drops of spirits of ammonia, then colour the ice cream with this mixture for a marbled effect.

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. Peach + apricottop 1% of all pairs
    Smell alikestrong
    Cooked together342 recipes

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

  2. Vanilla + peachtop 1% of all pairs
    Smell alikestrong
    Cooked together558 recipes

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

  3. Vanilla + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together608 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  4. Vanilla + pineappletop 2% of all pairs
    Smell alikestrong
    Cooked together911 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Apricot + pineappletop 2% of all pairs
    Smell alikestrong
    Cooked together377 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

Eggs
Egg proteins thicken the cream into a rich custard as they gently set with heat.
Heavy cream
Fat gives the frozen ice cream a smooth, rich, creamy texture.
Powdered sugar
Sugar sweetens the base and softens the texture by keeping ice crystals small.
Preserved fruit
Pieces of sweet fruit add chewy texture and fruity flavour throughout the ice cream.

The step that matters

Heating the custard to just boiling. Egg proteins thicken the mixture as it heats, but if it overheats or curdles, it becomes grainy. Stirring constantly and stopping at just boiling keeps the custard smooth.

Swap the pineapple

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

  1. Raspberryfits better
  2. Strawberryfits better
  3. Figfits about as well
  4. Pineapplethe original

Fit is the average pairing score against cream, sugar, egg, vanilla, peach, apricot. 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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