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Dessert

Tutti Frutti Ice Cream

A custard-based ice cream flavored with raisins, almonds, strawberries, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Raisin and almond are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Tutti Frutti Ice Cream

Ingredients

Directions

Make the custard

  1. Make a custard by whisking together egg yolks, milk, and sugar in a saucepan over medium heat until thickened.

  2. Pour the hot custard over the raisins, powdered almonds, preserved strawberries, and vanilla in a bowl.

Freeze

  1. Allow the mixture to cool, then freeze it.

  2. When partially frozen, stir in the whipped cream and continue freezing, stirring often until fully 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. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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 and add richness as they set with gentle heat.
Whipped cream
Adds air and fat, giving the frozen ice cream a light, smooth texture.
Sugar
Sweetens the custard and lowers the freezing point, keeping the ice cream softer.
Powdered almonds
Add body and nutty flavour to the base.

The step that matters

Stirring while partially frozen. Stirring as the mixture begins to freeze breaks up ice crystals and incorporates the whipped cream evenly. Letting it freeze undisturbed can produce a coarse, icy texture.

Swap the raisin

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

  1. Figfits better
  2. Coconutfits better
  3. Strawberryfits better
  4. Raisinthe original

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