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Dessert

Chocolate Ice Cream

A frozen dessert made with milk, cream, sugar, junket, and chocolate.

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). Test the temperature by dropping a bit on the back of your wrist; it should feel neither warm nor cold.

Make the custard

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

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

  3. Combine everything, let it stand in a warm room until it jellies.

Finish

  1. Cool and 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 liquid base that sets into a soft, creamy body.
Cream
Adds fat for a richer, smoother texture.
Junket tablet
Its rennet enzyme curdles the milk so the mixture sets into a jelly-like custard.
Sugar
Adds sweetness and softens the frozen texture of the ice cream.
Chocolate
Supplies the chocolate flavor and some fat to the custard.

The step that matters

Heat to 98°F (37°C) before adding the junket. Rennet works best at body temperature. Adding it when the milk is too hot can destroy the enzyme, and if it is too cold the mixture will set slowly or not at all.

“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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