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Windsor Rock Punch

A frozen punch made from cream, sugar, eggs, and liqueurs, served with a scoop of frozen mixture and a liquid topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Windsor Rock Punch

Ingredients

Directions

Make the base

  1. Boil the cream in a large pot.

  2. Mix in the granulated sugar and eggs until well combined.

  3. Freeze the mixture like ice cream.

Add the liqueurs

  1. Take half of the frozen mixture and add the Maraschino, Kirsch, and Santa Cruz rum. Mix well.

Serve

  1. Place a small scoop of the frozen mixture into a punch glass.

  2. Pour the liquid mixture over it.

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

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

  2. Sugar + rumtop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

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

  3. Cream + rumtop 18% of all pairs
    Smell alikelow
    Cooked together842 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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 and richness, giving the frozen base a smooth, creamy texture.
Granulated sugar
Adds sweetness and softens the texture of the frozen mixture.
Eggs
Thicken and enrich the base, adding structure and a custard-like body.
Maraschino liqueur
Adds sweet, almond-cherry aroma and keeps the frozen mixture from freezing rock hard.
Kirsch
Adds fruity aroma and alcohol that keeps the frozen mixture softer and scoopable.
Santa cruz rum
Adds rum flavour and alcohol that softens the frozen mixture and adds depth.

The step that matters

Adding the liqueurs to the frozen mixture. Alcohol lowers the freezing point, so the liqueurs soften the frozen base. Mixing them in thoroughly keeps the texture even and prevents pockets of liquid or icy 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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