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Chocolate Ice Cream

A homemade chocolate ice cream made by heating milk, mixing with eggs, chocolate, cream, and vanilla.

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 Ice Cream

Ingredients

Directions

Make the custard

  1. Heat the milk almost to boiling.

  2. Pour the hot milk slowly into the beaten eggs and sugar, stirring constantly.

  3. Add the chocolate and beat well.

  4. Return the mixture to a double boiler and heat until it thickens, stirring constantly.

Finish the base

  1. Once cooled, add the cream and vanilla.

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. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

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

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

Vanilla and sugar 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

Eggs
Thicken the custard as they heat, giving the ice cream its body and richness.
Milk
Forms the liquid base that the eggs thicken into a smooth custard.
Cream
Adds fat, which makes the frozen ice cream smooth and creamy rather than icy.
Chocolate
Supplies the main flavor and adds some fat to the custard.
Sugar
Sweetens the custard and softens the texture of the frozen ice cream.

The step that matters

Heat the custard until it thickens. Egg proteins set when heated, thickening the mixture. Stirring constantly and using a double boiler keeps the heat gentle, so the eggs thicken without scrambling.

“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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