Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Vanilla Ice' Cream
Ingredients
Directions
Make the base
Whip one pint of cream.
Dissolve one tablespoon of granulated gelatin in two tablespoonfuls of water.
Scald another pint of cream and add one cupful of granulated sugar, ensuring it is thoroughly dissolved.
Stir in the gelatin and flavoring.
Strain the mixture.
As soon as it is cold, put it into the freezer.
When partly frozen, add the whipped cream.
Pack away to season for one or two hours before serving.
Make the sauce
Put the sauce ingredients over the fire and cook to a thick syrup: two cupfuls sugar, one cupful of milk, two tablespoons grated chocolate (or the same amount of cocoa), and one tablespoon of butter.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Cream + chocolatetop 11% of all pairsSmell alikemoderateCooked together5,466 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Sugar + chocolatetop 13% of all pairsSmell alikemoderateCooked together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream
- Whipped cream adds air and richness, giving the ice cream a light, creamy texture.
- Granulated gelatin
- Sets the mixture so the ice cream holds its shape and stays smooth.
- Granulated sugar
- Sweetens the base and lowers its freezing point, keeping it softer when frozen.
- Milk
- Adds moisture and dairy richness to the sauce, helping it cook into a syrup.
- Grated chocolate
- Provides flavour and colour to the sauce.
The step that matters
Drain the whipped cream before adding it. Excess milk liquid left in the cream can dilute the mixture and cause icy, watery texture, so draining it helps the ice cream freeze smoothly.
“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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