Skip to main content
Dessert

Chocolate Ice Cream. No. 1

A simple chocolate ice cream made by mixing chocolate, milk, cream, sugar, and vanilla, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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. No. 1

Ingredients

Directions

Make the mixture

  1. Mix the grated chocolate with the sweet milk until well combined.

  2. Add this mixture to the thick sweet cream and stir thoroughly.

  3. Sweeten with sugar and add vanilla extract.

Freeze

  1. Beat the mixture again until smooth and freeze.

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. Chocolate + creamtop 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

Grated chocolate
Provides the chocolate flavor and color of the ice cream.
Thick sweet cream
Adds richness and fat, giving a smooth, creamy texture.
Sugar
Sweetens the base and softens the texture by lowering the freezing point.
Sweet milk
Adds liquid to carry the chocolate and dilute the cream into a pourable base.

The step that matters

Beat the mixture until smooth before freezing. Beating breaks up ice crystals and incorporates air, so the frozen ice cream is smooth rather than grainy. Chocolate that is not fully combined with the milk can leave specks or streaks, so mixing it well first matters.

“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.

More chocolate ice cream recipes

Cake 5Candy 3 See all 177 →

You might also like

Chocolate CreamChocolate Cream171 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes