Skip to main content
Dessert

Chocolate Ice Cream

A custard-based chocolate ice cream made with milk, cream, sugar, eggs, chocolate, water, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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

Ingredients

Directions

Make the custard

  1. Mix sugar, flour, and salt in a bowl.

  2. Add the slightly beaten eggs and gradually pour in the milk.

  3. Cook the mixture over hot water for 20 minutes, stirring constantly at first.

Make the chocolate base

  1. Melt the chocolate in a granite saucepan over hot water.

  2. Add sugar and boiling water to the melted chocolate.

  3. Combine the chocolate mixture with the hot custard.

Finish and freeze

  1. Cool the mixture, then add the cream and vanilla extract.

  2. Strain the mixture and proceed to 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. Sugar + creamtop 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

Eggs
Thicken the custard as they cook, giving the ice cream a rich, smooth body.
Sugar
Adds sweetness and softens the texture of the frozen ice cream.
Milk
Forms the liquid base of the custard, carrying the other ingredients.
Light cream
Adds fat, which makes the ice cream creamy and smooth on the palate.
Chocolate or cocoa
Provides the chocolate flavor and color of the ice cream.
Flour
Stabilizes the custard against curdling and helps it thicken evenly.

The step that matters

Cook the custard gently over hot water. Stirring constantly at first keeps the egg proteins from overheating and curdling into lumps. Gentle heat thickens the custard smoothly, and the texture of the finished ice cream depends on it.

“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