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Dessert

Frozen Pudding

A layered dessert of cream, fruit, almonds, and ice, frozen in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and almond are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,130 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Frozen Pudding

Ingredients

Directions

Prepare

  1. Freeze the cream until it is thick enough to mold.

  2. In a melon-shaped mold, place preserved fruit or large strawberries about an inch apart at the bottom.

Layer and freeze

  1. Add a layer of ice cream over the fruit.

  2. Repeat layering with fruit, pounded almonds, and ice cream until the mold is full.

  3. Cover the mold with a cloth and seal it tightly with a lid.

  4. Pack the mold in a mixture of salt and ice for four to five hours.

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

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

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

What each ingredient does

Cream
Its fat gives the frozen pudding a smooth, rich, creamy texture.
Preserved fruit or large strawberries
Adds fruit flavour and moisture to the frozen layers.
Pounded almonds
Add nutty flavour and a firm, crunchy contrast to the creamy layers.
Ice
Chills the surrounding bath so the mold freezes solid.

The step that matters

Packing the mold in salt and ice. Salt dissolved in melting ice lowers the freezing point of the water, making the bath colder than ice alone. Without enough salt and contact with the mold, the pudding freezes slowly and unevenly, so the layers may not set firm.

“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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