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Dessert

Tutti Frutti Ice Cream

A frozen dessert made with cream, milk, sugar, vanilla, nuts, raisins, citron, and candied cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Tutti Frutti Ice Cream

Ingredients

Directions

Make the base

  1. In a large bowl, combine the cream, whole milk, sugar, and vanilla extract, then mix well until the sugar is dissolved.

  2. Chill the mixture in the refrigerator until cold.

Churn and add fruit and nuts

  1. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

  2. When the ice cream is partially frozen, add the chopped nuts, raisins, citron, and candied cherries.

  3. Continue churning until fully frozen.

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

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

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

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Vanilla + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together782 recipes

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

  5. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

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

Cream
Provides fat, which makes the ice cream rich and smooth in texture.
Whole milk
Adds moisture and milk solids that give the base body while keeping it creamy.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer and scoopable.
Candied cherries
Add sweetness and chewy texture, along with bright flavour and colour.

The step that matters

Chill the mixture until cold before churning. A cold base freezes faster in the machine, which forms smaller ice crystals and a smoother texture. A warm base churns slowly and can end up grainy or icy.

Swap the raisin

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

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

Fit is the average pairing score against cream, milk, sugar, vanilla, meat. 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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