Skip to main content
Dessert

Frozen Pudding or Tutti-frutti

A frozen pudding made with heavy cream, candied fruit, sherry or maraschino, and optional brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Plum and apricot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 284 recipes. Both carry damascenone, which smells apple, rose. The science ↓

Frozen Pudding or Tutti-frutti

Ingredients

Directions

Make the ice cream

  1. Make vanilla ice cream using heavy cream.

Add the fruit and mold

  1. After the ice cream is frozen, mix in 1 cup of finely chopped candied plums, apricots, and cherries that have been soaked in sherry or maraschino for 1 hour. Add 1 tablespoon of brandy if desired.

  2. Turn the mixture into a mold.

Chill and serve

  1. Pack the molded mixture in ice and salt for 2 hours before serving, or serve directly from the freezer.

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. Plum + apricottop 1% of all pairs
    Smell alikestrong
    Cooked together284 recipes

    Shared aroma: damascenone (apple, rose).

  2. Sherry + brandytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Apricot + brandytop 8% of all pairs
    Smell alikelow
    Cooked together513 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Apricot + sherrytop 8% of all pairs
    Smell alikemoderate
    Cooked together173 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Plum + sherrytop 9% of all pairs
    Smell alikemoderate
    Cooked together58 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Heavy cream
Provides fat and richness, giving the ice cream its smooth, creamy texture.
Candied plums
Adds concentrated sweetness and chewy fruit texture to the frozen base.
Candied apricots
Adds concentrated sweetness and chewy fruit texture to the frozen base.
Candied cherries
Adds concentrated sweetness and chewy fruit texture to the frozen base.
Sherry or maraschino
Soaks the candied fruit, adding moisture and a boozy aroma to the fruit pieces.

The step that matters

Mixing in the soaked fruit after freezing. Alcohol lowers the freezing point, so soaked fruit and extra liquor keep the mixture softer than plain ice cream. Fold the fruit in once the base is frozen but not rock hard, so it distributes evenly rather than sinking or forming icy pockets.

Swap the plum

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Plumthe original
  4. Figfits about as well

Fit is the average pairing score against cream, apricot, sherry, brandy. 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.

You might also like

Mixed Fruit SherbetMixed Fruit Sherbet6 recipesBrandy PeachesBrandy Peaches68 recipesApricot Ice CreamApricot Ice Cream26 recipesBrandy CreamBrandy Cream21 recipes