Name: Ice Cream From Condensed Milk
Ingredients: 2 cups milk; ¼ cake chocolate; 1 can condensed milk; 1 tablespoon vanilla

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 ↓

Ice Cream From Condensed Milk

Ingredients

2 cups milk
¼ cake chocolate
1 can condensed milk
1 tablespoon vanilla

Directions

Dissolve the chocolate in the milk and cook until smooth.
Add the condensed milk and vanilla, then mix well.
Freeze the mixture until solid.

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.

Milk + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together19,187 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Chocolate + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together10,020 recipes

Shared aroma: sotolon (curry, maple).
Chocolate + condensed milktop 12% of all pairs

Smell alikelow

Cooked together541 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Milk + chocolatetop 13% of all pairs

Smell alikemoderate

Cooked together9,128 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).
Condensed milk + vanillatop 17% of all pairs

Smell alikelow

Cooked together647 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Condensed milk: Adds sweetness and a creamy, smooth body to the frozen mixture.
Milk: Forms the liquid base that the chocolate dissolves into and the rest of the mixture builds on.
Chocolate: Adds flavour and colour, and melts smoothly into the warm milk.

“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.