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Dessert

Fruit Cream

A frozen custard dessert flavored with wine, vanilla, almonds, citron, brandy, peaches or raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Fruit Cream

Why it works: Vanilla and peach match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 558 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Fruit Cream

Ingredients

Directions

Make the custard

  1. Make a rich boiled custard and flavor it with wine and vanilla.

  2. Pour the custard into a freezer.

Add the fruit and freeze

  1. When half frozen, add pounded almonds, chopped citron, brandy, and chopped peaches or raisins.

  2. Ensure the freezer is half full of custard and fill it up with the fruit.

  3. Mix well and freeze again.

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.

Photo for illustrative purposes only · Contact us to use it

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. Vanilla + peachtop 1% of all pairs
    Smell alikestrong
    Cooked together558 recipes

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

  2. Vanilla + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Almond + peachtop 5% of all pairs
    Smell alikestrong
    Cooked together466 recipes

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

  4. Wine + brandytop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Vanilla + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together806 recipes

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

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

What each ingredient does

Rich boiled custard
Forms the creamy base that freezes into the texture of the dessert.
Pounded almonds
Add richness and a nutty flavor that stands up to the fruit.
Chopped citron
Adds a candied, aromatic bite that brightens the sweet custard.
Brandy
Adds aroma and flavor, and keeps the frozen mixture softer because alcohol resists freezing.
Chopped peaches or raisins
Contribute sweetness, moisture and chewy fruit texture to the cream.

The step that matters

Mix well and freeze again. The fruit and brandy must be evenly distributed through the partly frozen custard. If the mixture is left unstirred, the fruit sinks or clumps, and the alcohol slows freezing unevenly, leaving icy and dense patches.

“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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