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Dessert

Chocolate Ice Cream

A chocolate ice cream made by dissolving chocolate in water, mixing with cream and sugar, then chilling and churning.

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

Make the base

  1. Dissolve the chocolate in a small amount of water over low heat.

  2. Mix the melted chocolate with the cream and sugar.

  3. Stir thoroughly and strain through a sieve.

Freeze

  1. Once the mixture is cold, pour it into the freezing pot and churn until smooth.

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

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

  3. Chocolate + sugartop 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

Chocolate
Provides the main flavour and, through its cocoa fat, a rich, smooth body.
Cream
Its milk fat adds richness and a creamy texture that stays smooth when frozen.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer and less icy.

The step that matters

Chilling the mixture before churning. Churning a warm base freezes slowly and forms large ice crystals, giving a coarse, grainy texture. Cooling it fully first lets the churn freeze it quickly into a smooth result.

“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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