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Dessert

Chocolate Ice Cream

A chocolate ice cream made with milk, cream, chocolate, sugar, flour, 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 chocolate base

  1. In a double boiler, combine the shaved chocolate, ⅓ cup water, and sugar. Cook until smooth, stirring occasionally.

  2. Add the milk and bring to a boil.

  3. In a separate bowl, mix the flour with a small amount of milk to form a smooth paste, then add it to the boiling mixture.

Finish and freeze

  1. Once cool, fold in the whipped cream and add vanilla to taste.

  2. 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.

  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. 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).

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

Chocolate
Provides the main chocolate flavor and color of the ice cream.
Milk
Adds liquid and milk solids that give the base body and creaminess.
Cream
Adds fat that makes the frozen texture rich and smooth.
Sugar
Sweetens the base and lowers its freezing point for a softer scoop.
Flour
Thickens the boiled mixture so it holds together and feels less icy.

The step that matters

Thickening the flour paste. Flour must be mixed smoothly into a paste with cold or cool milk before adding it to the boiling mixture; otherwise it clumps and stays lumpy, and the starch only thickens properly once it is heated and dispersed evenly.

“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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