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Chocolate Custard Frozen

A frozen chocolate custard made with chocolate, milk, cream, sugar, and eggs.

From an old cookbook · modernised transcription
By Vehling, Joseph Dommers, 1879-1950. fmo · From a historical cookbook (Internet Archive) · 5 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 Custard Frozen

Ingredients

Directions

Make the custard

  1. Break up and cook to a smooth paste in water, one half pound of chocolate (Maillard's vanilla chocolate is the nicest).

  2. Put one half gallon of new milk into a bain-marie; when it comes to a scald, stir in the chocolate.

  3. Add four eggs (having first beaten them separately), carefully stirring all the time.

Freeze

  1. Place in the freezer one quart of cream that has been beaten to a stiff froth, then add the chocolate custard, also a light half pound of sugar.

Nutrition, whole recipe (rough)

482Calories
16 gProtein
27 gFat
43 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Vehling, Joseph Dommers, 1879-1950. fmo. 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. See the original page.

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).

  4. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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 body of the custard.
Milk
Forms the liquid base that the chocolate and eggs set into.
Cream
Whipped to a froth, it adds lightness and a creamy, smooth texture.
Sugar
Sweetens the custard and softens its texture when frozen.
Eggs
Thicken the custard as they cook, giving it structure and richness.

The step that matters

Adding the eggs while stirring. Eggs thicken when heated, so stirring constantly while they are added keeps the custard smooth and prevents them from scrambling into lumps.

“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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