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Dessert

Frozen Pudding

A frozen dessert made from milk, eggs, gelatin, cream, sherry and candied cherries, churned in an ice cream maker.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Bring the milk to a boil.

  2. Beat 1 cup of sugar and the eggs together in a bowl, then stir into the boiling milk.

  3. Boil for 20 minutes.

  4. Soak the gelatin in just enough water to cover it for 1-2 hours, then add it to the mixture.

  5. Set aside to cool.

Freeze and serve

  1. Once cool, add the remaining sugar, sherry wine, and cream.

  2. Churn in an ice cream maker, adding the candied cherries if desired.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

What each ingredient does

Eggs
Thicken the custard as they cook and add richness to the base.
Gelatin
Sets the mixture so the frozen pudding holds a softer, smoother texture.
Cream
Adds fat for a rich, smooth texture that resists iciness.
Sugar
Sweetens the base and lowers the freezing point for a softer texture.
Milk
Forms the liquid base of the custard.

The step that matters

Boil for 20 minutes after adding the egg mixture. Eggs thicken as they cook, but if the mixture overheats or curdles it becomes grainy. Keep it at a steady boil while stirring so the custard thickens evenly before cooling.

“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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