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Dessert

Pineapple Ice Cream

A frozen dessert made with pineapple, cream, sugar, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Pineapple Ice Cream

Ingredients

Directions

Prepare the pineapple

  1. Stew the pineapple cut into small pieces in a little water with ½ cup sugar until cold.

Make the ice cream

  1. Dissolve the remaining sugar in the cream.

  2. Add the beaten egg whites to the cream and freeze.

  3. When ready to remove the freezer, pour in the cold pineapple and stir well through the cream.

  4. Pack down the mixture.

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. Sugar + pineappletop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + pineappletop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Cream
Provides richness and a smooth, creamy texture in the frozen dessert.
Sugar
Sweetens the ice cream and softens its texture when frozen.
Pineapple
Adds fruit flavour and acidity to the cream base.
Egg whites
Beaten into the cream to add lightness and air to the frozen mixture.

The step that matters

Add the beaten egg whites to the cream and freeze. Beaten egg whites trap air that gives the ice cream lightness. If they are not beaten to a stable foam, or are deflated before freezing, the result will be denser.

Swap the pineapple

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

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

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