Name: Chocolate Ice Cream
Ingredients: one gallon of cream; four table-spoonfuls sweet chocolate

Why it works: Cream and chocolate 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

one gallon of cream
four table-spoonfuls sweet chocolate

Directions

Mix the chocolate until smooth.
Pour the mixture into the cream.
Sweeten to taste.
Freeze.

Nutrition, whole recipe (rough)

206Calories

2 gProtein

14 gFat

17 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Chocolate	1 oz (28g) semisweet	155
Cream	1 tbsp (15ml) heavy	51

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.

Cream + chocolatetop 11% of all pairs

Smell alikemoderate

Cooked together5,466 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream: Provides the rich fat base that gives the ice cream its smooth, creamy texture.
Sweet chocolate: Adds the main flavour and some sweetness, and its cocoa solids and fat add body.

“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.