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Dessert

Vanilla Cream

A chilled vanilla ice cream served with a chocolate sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Vanilla Cream

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Vanilla Cream

Ingredients

Directions

Make the ice cream

  1. Scald the milk and sugar in a saucepan.

  2. Whip the cream until stiff peaks form.

  3. Mix the whipped cream with the scalded milk and sugar.

  4. Freeze the mixture.

Make the sauce

  1. Boil the water and sugar for 5 minutes.

  2. Melt the chocolate in a separate saucepan.

  3. Add the cold syrup while stirring constantly, then add the vanilla.

  4. Heat the mixture in a double boiler.

  5. Before serving, stir sufficient cream into the sauce.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Whipped into stiff peaks, it traps air and gives the ice cream a light, rich body.
Milk
Forms the liquid base that freezes into the ice cream's smooth, creamy texture.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer and less icy.
Chocolate
Provides the flavour and fat that make the sauce rich and glossy.
Vanilla
Adds aroma that rounds out the flavour of the ice cream and sauce.

The step that matters

Add the cold syrup slowly. Adding the cold syrup to the melted chocolate while stirring constantly keeps the mixture smooth. Chocolate that is shocked by cold liquid can seize and turn lumpy.

“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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