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Pineapple Cream

A frozen dessert of shredded pineapple and juice, sugar syrup and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pineapple Cream

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

Ingredients

Directions

Make the syrup

  1. Boil sugar and water for 10 minutes.

  2. Cool the syrup.

  3. Add the shredded pineapple and juice to the cooled mixture.

Freeze and fold

  1. Freeze the mixture until it reaches a mushy consistency, then remove the dasher.

  2. Fold in the whipped cream.

Rest

  1. Cover and let stand for 1 hour.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  3. Pineapple + creamtop 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

Sugar
Sweetens the cream and, dissolved in water, forms a syrup that keeps the frozen mixture soft.
Shredded pineapple
Adds the main fruit flavour and acidity to the cream.
Whipped cream
Adds fat and air, giving the finished dessert a light, smooth texture.

The step that matters

Freeze to a mushy consistency. The mixture should be partly frozen and slushy, not solid. Overfreezing makes it icy and hard to fold in the whipped cream. Underfreezing leaves it watery and unable to hold the air from the cream.

Swap the pineapple

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

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

Fit is the average pairing score against sugar, 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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