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Dessert

Chocolate Ice Cream

A frozen dessert made by dissolving chocolate in boiling water, then mixing with cream and sugar, and churning in an ice cream maker.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Melt the chocolate

  1. Break the chocolate into 8 to 10 pieces and place it in a small saucepan with the boiling water.

  2. Stir over low heat until the chocolate is dissolved and smooth.

Mix and churn

  1. Gradually add 1 pint of cream, then the sugar, mixing well.

  2. Add the remaining cream and strain the mixture into an ice cream maker.

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. 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

Cream
Supplies fat, which makes the ice cream rich and creamy in texture.
Sugar
Adds sweetness and keeps the frozen texture softer by lowering the freezing point.
Sweetened chocolate
Provides the chocolate flavor and adds fat and body to the base.

The step that matters

Stirring the chocolate over low heat. Chocolate can scorch or seize if it gets too hot or water touches it. Gentle heat and stirring melt it into a smooth, even mixture that blends evenly into the cream.

“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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