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Pine-apple Cream Ice

A chilled pineapple custard dessert made with pineapple pulp, sugar, milk or cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pineapple and milk work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 885 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Pine-apple Cream Ice

Ingredients

Directions

Make the custard

  1. Combine pineapple pulp, sugar, milk or cream, and egg yolks in a saucepan.

  2. Stir over low heat until the mixture thickens, but do not let it boil.

Strain and chill

  1. Strain the mixture through a sieve into a dish.

  2. Pour the strained mixture into a basin to chill before icing or freezing.

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

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

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

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

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

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

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

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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 their proteins set with gentle heat, giving body to the mixture.
Sugar
Adds sweetness and keeps the frozen ice cream softer by lowering its freezing point.
Milk or cream
Provides fat and liquid, giving the ice cream a smooth, creamy texture.
Pineapple pulp
Supplies the main pineapple flavour and a fresh, slightly acidic taste.

The step that matters

Stir over low heat and do not let it boil. Egg yolk proteins thicken the custard as they gently set. If the mixture boils, they overheat and curdle, leaving the ice cream grainy instead of smooth.

Swap the pineapple

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

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

Fit is the average pairing score against sugar, milk, 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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