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Dessert

Chocolate Ice Cream

A frozen dessert made from milk, cream, sugar, chocolate, and a junket tablet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Chocolate Ice Cream

Ingredients

Directions

Prepare

  1. Crush the junket tablet and dissolve it in 1 tablespoon of cold water.

  2. Heat the milk, cream, and sugar to 98°F (37°C).

  3. Add the dissolved junket tablet and stir until thoroughly mixed.

Make the custard

  1. Slowly add a little of the junket mixture to the melted chocolate, stirring constantly.

  2. Combine all ingredients and let stand in a warm room until it jellies.

Finish

  1. Cool the mixture and then freeze.

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

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

  2. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  3. Junket + sugartop 12% of all pairs
    Smell alikemoderate
    Cooked together82 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Cream + junkettop 13% of all pairs
    Smell alikemoderate
    Cooked together64 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked 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

Milk
Forms the base of the mixture and provides liquid for the ice cream.
Cream
Adds fat, giving the ice cream a richer, smoother texture.
Junket tablet
Contains rennet, which sets the milk into a soft jelly-like custard.
Sugar
Adds sweetness and softens the frozen texture of the ice cream.
Chocolate
Provides chocolate flavor and color to the mixture.

The step that matters

Add the chocolate slowly. Adding the junket mixture to melted chocolate gradually, while stirring constantly, helps the chocolate blend evenly instead of seizing into lumps.

“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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