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Pineapple Cream Ice

A chilled pineapple ice cream made with pineapple, milk, egg yolks, sugar, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream 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 Cream Ice

Ingredients

Directions

Prepare the pineapple

  1. Remove the rind from the pineapple and cut the fruit into 1‑inch pieces.

  2. In a saucepan, combine pineapple pieces, sugar, and water; heat until it reduces to a thick syrup.

Make the custard

  1. In another pot, heat milk and add the pineapple rind; cover and let infuse for 10 minutes.

  2. Strain the infused milk into a bowl with the egg yolks, stirring continuously over heat until it thickens.

Freeze and finish

  1. Pass the mixture through a fine sieve, then add the syrup and pineapple; freeze according to your ice cream maker's instructions.

  2. When half‑frozen, fold in the whipped cream and continue freezing until set.

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

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

  2. Pineapple + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Egg yolks
Thicken the custard as they set with gentle heat, and add richness.
Whipped cream
Adds air and fat, giving the frozen ice cream a light, creamy texture.
Sugar
Sweetens the dish and, in the syrup, lowers the freezing point for a softer texture.
Milk
Forms the creamy base that the egg yolks thicken.
Pineapple
Provides the main fruit flavour, with acidity balancing the sweetness.

The step that matters

Thickening the custard. Egg yolks set at a low temperature, and if the mixture gets too hot it can curdle or scramble. Stir constantly over gentle heat until it coats a spoon, then strain it to remove any bits.

Swap the pineapple

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

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

Fit is the average pairing score against sugar, milk, egg, 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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