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Tutti Fruitti Ice Cream

A custard-based ice cream flavored with lemon, sherry, and crystallized fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Tutti Fruitti Ice Cream

Ingredients

Directions

Make the custard

  1. Heat the milk almost to boiling.

  2. Pour the hot milk gradually over the beaten egg yolks and sugar, mixing well.

  3. Return the mixture to the heat and boil for 10 minutes.

  4. Let the mixture cool.

Finish and freeze

  1. Beat in the cream.

  2. Half freeze the mixture.

  3. Stir in the crystallized fruits.

  4. Add the lemon juice and peel.

  5. Add the sherry wine.

  6. Cover and freeze hard.

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. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  3. Lemon + peachtop 12% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Sherry + peachtop 12% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Lemon + winetop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

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 and add richness as they set when gently heated.
Cream
Adds fat for a smooth, rich texture and softer freezing.
Sugar
Sweetens the base and lowers the freezing point for a softer scoop.
Milk
Forms the liquid base of the custard with the yolks and sugar.
Crystallized fruits
Add chewy texture and concentrated fruit sweetness throughout.

The step that matters

Boil the custard for 10 minutes. Egg yolks must be heated enough to thicken the custard, but overheating can curdle them. Keep the mixture gently at a boil while stirring so it thickens smoothly rather than scrambling.

Swap the lemon

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

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

Fit is the average pairing score against cream, milk, sugar, egg, sherry, wine, peach. 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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