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Chocolate Junket Ice

A chilled chocolate and milk dessert thickened with junket tablet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Chocolate Junket Ice

Ingredients

Directions

Prepare

  1. Dissolve the junket tablet in the water.

  2. Dissolve the chocolate in a little of the milk over low heat.

  3. Pour the chocolate mixture into the rest of the milk and ensure it is lukewarm.

  4. Stir in the sugar and vanilla, then add the dissolved junket tablet.

Set and freeze

  1. Leave undisturbed in a warm room until it thickens to a very soft jelly, about 15 to 30 minutes.

  2. Check the consistency with a spoon but do not stir.

  3. Freeze as soon as it is ready.

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

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

  2. Chocolate + vanillatop 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. Sugar + junkettop 12% of all pairs
    Smell alikemoderate
    Cooked together82 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Milk
Forms the body of the dish and, with the junket tablet, sets into a soft jelly.
Hansen’s junket tablet
Rennet-based coagulant that sets the warm milk into a soft curd without stirring.
Grated chocolate
Adds chocolate flavour and richness to the milk base.
Sugar
Adds sweetness and balances the chocolate.

The step that matters

Leave undisturbed to set. Rennet coagulates milk into a delicate gel that breaks if disturbed while forming. Stirring during setting prevents a smooth, firm jelly from forming, so the mixture must rest untouched in a warm place until it thickens.

“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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