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Dessert

Ice Pudding

A chilled custard dessert made with heavy cream, almond extract, chopped almonds, green citron, preserved ginger, and sealed with water paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Ice Pudding

Why it works: Almond and ginger are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,163 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Ice Pudding

Ingredients

Directions

Make the mixture

  1. Allow the custard to cool.

  2. Mix the cooled custard with the heavy cream.

  3. Add almond extract, sweet almonds, green citron, and preserved ginger to the mixture.

Freeze

  1. Pour the mixture into a mold and cover tightly with water paste.

  2. Set the mold in ice and freeze until hard.

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. Almond + gingertop 12% of all pairs
    Smell alikemoderate
    Cooked together1,163 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

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

  3. Cream + gingertop 29% of all pairs
    Smell alikelow
    Cooked together2,137 recipes

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

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

What each ingredient does

Custard
Provides a rich, creamy base that gives the pudding its body and sweetness.
Heavy cream
Adds fat and richness, giving a smooth, soft texture once frozen.
Almond extract
Adds a strong almond aroma to the pudding.

The step that matters

Sealing the mold with water paste. A tight seal keeps air and moisture out during freezing, so the pudding does not develop ice crystals or dry out at the edges.

Swap the ginger

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

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Capersfits better
  4. Gingerthe original

Fit is the average pairing score against cream, almond. 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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