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Dessert

Fruit Ice Cream

A frozen dessert made from milk, sugar, flour, eggs, gelatin, cream, bananas, candied cherries, and optional fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Fruit Ice Cream

Ingredients

Directions

Make the custard

  1. Bring the milk to a boil.

  2. In a bowl, beat together the flour, sugar, and eggs.

  3. Stir the mixture into the boiling milk and cook for 20 minutes.

  4. Add the soaked gelatin and mix well.

  5. Let the mixture cool, then add the cream.

Freeze

  1. Pour into a freezer and freeze for 10 minutes.

  2. Add the cup of fruit and finish freezing.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Milk + bananatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,470 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Thicken the custard as they cook and add richness to the base.
Gelatin
Helps the frozen cream set firm and keeps the texture smooth.
Flour
Thickens the custard along with the eggs so it holds body.
Cream
Adds fat, which makes the ice cream rich and creamy in texture.
Sugar
Sweetens the base and softens the frozen texture.

The step that matters

Stir the mixture into the boiling milk and cook for 20 minutes. The egg and flour mixture can curdle or scramble if added carelessly or cooked too hard. Keep the heat steady and stir constantly so the custard thickens smoothly.

Swap the banana

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

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits about as well
  4. Bananathe original

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