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Dessert

Pineapple Ice Cream

A frozen dessert made with sweet milk, sugar, gelatin, pineapple, and 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 Ice Cream

Ingredients

Directions

Make the base

  1. Scald the sweet milk.

  2. Cool the scalded milk.

  3. Dissolve the gelatine in the milk.

  4. Freeze the mixture for 15 minutes.

Prepare the pineapple

  1. Cook the grated pineapple in 1 cup sugar for 10 minutes.

  2. Cool the cooked pineapple.

Combine and finish

  1. Add the cooled pineapple to the mixture.

  2. Turn the mixture until stiff.

  3. Add the cream.

  4. Turn the mixture 3 times to mix.

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. Milk + pineappletop 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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Milk and sugar 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

Sweet milk
Forms the liquid base that the other ingredients are combined into.
Gelatine
Gives the mixture body and a firm, smooth texture as it chills.
Sugar
Sweetens the dish and helps the cooked pineapple turn syrupy.
Pineapple
Adds fruit flavour and acidity; cooking softens it and concentrates its juices.
Cream
Adds fat for a rich, smooth texture and helps keep ice crystals small.

The step that matters

Cool the cooked pineapple before adding it. Warm fruit would raise the temperature of the base and soften the partly set gelatine mixture, which can weaken its texture. Cooling it first keeps the base cold and firm enough to be turned smoothly.

Swap the pineapple

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

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

Fit is the average pairing score against milk, 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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