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Dessert

Frozen Pudding

A frozen pudding made with heavy cream, egg yolks, sugar, water, ground almonds, fruit, candied peel, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Frozen Pudding

Ingredients

Directions

Make the syrup

  1. Combine sugar and water in a saucepan.

  2. Bring to a boil, stirring until sugar dissolves.

  3. Remove from heat and stir in ground almonds, chopped citron, raisins, currants, candied orange peel, and candied lemon peel.

Make the base

  1. Whisk egg yolks in a bowl.

  2. Gradually add the hot syrup mixture to the whisked yolks.

  3. Fold in the heavy cream and brandy.

Freeze

  1. Pour the mixture into an ice cream maker.

  2. Freeze according to the manufacturer's instructions.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Almond + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

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

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

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

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

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

  5. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Heavy cream
Adds richness and a smooth, creamy texture to the frozen pudding.
Egg yolks
Emulsify and thicken the base, giving the frozen mixture a custard-like body.
Sugar
Sweetens the pudding and lowers the freezing point, keeping it soft and scoopable.
Blanched almonds
Provide nutty flavour and body from the finely ground nuts.
Brandy
Adds aroma and flavour, and softens freezing by interfering with ice crystal formation.

The step that matters

Adding the hot syrup to the yolks. Pouring hot syrup in too quickly can scramble the egg yolks. Adding it gradually while whisking tempers the yolks, so they thicken smoothly into a custard-like base.

Swap the currant

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

  1. Vanillafits better
  2. Figfits better
  3. Cranberryfits better
  4. Currantthe original

Fit is the average pairing score against cream, egg, sugar, almond, raisin, orange, lemon. 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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