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Dessert

Chocolate Ice Cream

A frozen dessert made with chocolate, eggs, syrup, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and cream are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chocolate Ice Cream

Ingredients

Directions

Prepare

  1. Warm the chocolate over the fire until melted.

  2. In a saucepan, combine the eggs, syrup, and cream.

Make the custard

  1. Heat the mixture over the fire until it begins to thicken.

  2. Stir in the melted chocolate and mix well.

  3. Pass the mixture through a sieve.

Freeze

  1. 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. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  2. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Chocolate + syruptop 15% of all pairs
    Smell alikelow
    Cooked together1,239 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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
Their proteins set when heated, thickening the custard base and giving it body.
Cream
Adds fat, which makes the frozen ice cream rich and smooth rather than icy.
Chocolate
Provides the main flavour and adds fat that firms the texture as it cools.
Syrup
Adds sweetness and keeps the frozen mixture softer by lowering its freezing point.

The step that matters

Heating the mixture until it begins to thicken. The egg proteins set with gentle heat and can curdle or scramble if overheated. Heat slowly over the fire and stir constantly to thicken it smoothly.

“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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