Name: Tutti Frutti Ice Cream
Ingredients: 2 cups plain cream (partly frozen); 2 cups crystallized fruit (chopped fine, such as citron, raisins, English currants, or any candied fruit); Ice and salt for packing; Whipped cream for serving (optional)

Why it works: Cream and raisin are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,642 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Tutti Frutti Ice Cream

Ingredients

2 cups plain cream (partly frozen)
2 cups crystallized fruit (chopped fine, such as citron, raisins, English currants, or any candied fruit)
Ice and salt for packing
Whipped cream for serving (optional)

Directions

Prepare

Partly freeze the plain cream.
Chop the crystallized fruit finely.

Make and freeze

Add the chopped fruit to the partly frozen cream in equal quantity.
Mix well and transfer to a mold.
Pack the mold in ice and salt.

Serve

Serve with whipped cream around it, if desired.

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.

Cream + raisintop 26% of all pairs

Smell alikemoderate

Cooked together1,642 recipes

Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Plain cream: Provides the rich fat and smooth body that forms the ice cream base.
Crystallized fruit: Adds sweetness, chewy texture and concentrated fruit flavor throughout the cream.

The step that matters

Partly freeze the cream before adding the fruit. Cream that is only partly frozen keeps a slushy, spreadable consistency, so the chopped fruit mixes in evenly instead of sinking or clumping. Fully frozen cream would be too hard to mix well, while unfrozen cream would stay too loose to hold the fruit in suspension as it freezes.

“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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Tutti Frutti Ice Cream