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Pine-apple Ice Cream

A frozen dessert made with pineapple, heavy cream, and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Pine-apple Ice Cream

Ingredients

Directions

Prepare the pineapple

  1. Slice the pineapples thinly and scatter the powdered sugar between the slices.

  2. Cover and let the fruit stand for 3 hours.

  3. Cut or chop the pineapples in the syrup and strain through a fine sieve or double bag of coarse lace.

Make and freeze the ice cream

  1. Gradually beat the strained mixture into the cream and freeze as quickly as possible.

  2. Reserve a few unsugared pieces of pineapple, cut into small squares, and stir them into the cream when it is half frozen.

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. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

  3. 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

Heavy cream
Provides fat and richness, giving the frozen ice cream a smooth, creamy texture.
Pineapples
Supply the fruit flavour and acidity; their juice forms the syrup that is strained into the cream.
Powdered sugar
Draws juice out of the fruit to form syrup and adds sweetness, while lowering the freezing point for a softer texture.

The step that matters

Freeze as quickly as possible. Fast freezing forms small ice crystals, keeping the ice cream smooth rather than grainy. Sugar and fat also affect how firm it gets, so the mixture should be well blended before freezing.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Pineapplethe original

Fit is the average pairing score against cream, sugar. 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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