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Dessert

White Almond Pudding Ices

A chilled almond pudding made with sweet and bitter almonds, sugar, candied orange flowers, egg yolks, milk, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Almond and orange are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,125 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

White Almond Pudding Ices

Ingredients

Directions

Make the almond custard

  1. Blanch and skin the sweet and bitter almonds.

  2. In a mortar, combine the almonds, sugar, and candied orange flowers; pound well.

  3. Sift the mixture through a wire sieve into a stewpan.

  4. Add the egg yolks and heat the mixture together.

  5. In another stewpan, boil the milk.

  6. Gradually pour the boiled milk over the almond mixture while stirring.

  7. Place the stewpan on the fire, stirring until it thickens and coats the back of a spoon.

  8. Add the noyau and let the mixture cool.

Freeze and mold

  1. Once cool, pour it into a container, ensuring it doesn't freeze.

  2. When half frozen, fold in the whipped cream.

  3. Fill a mold with the mixture and freeze completely before serving.

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. Almond + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Orange + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet almonds
Provide the main nutty almond flavour and body of the pudding.
Egg yolks
Thicken the custard and add richness and smoothness to the frozen texture.
Milk
Forms the liquid base of the custard that is thickened by the yolks.
Sugar
Sweetens the mixture and softens the texture of the frozen dessert.
Whipped cream
Adds air and lightness, making the frozen pudding creamier and less dense.

The step that matters

Thickening the custard over heat. Egg yolks set when heated gently while stirring; if the custard overheats or boils, the yolks can scramble and turn grainy. Stop when it coats the back of a spoon.

Swap the orange

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

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

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