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Dessert

Chocolate Ice Cream

Chocolate ice cream made from milk, sugar, eggs, chocolate, and cream.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream 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. Scald one pint of new milk.

  2. Add two cups of sugar, two eggs, and five tablespoons of chocolate, rubbing smooth in a little milk. Beat well for a moment or two.

  3. Place over the fire and heat until it thickens well, stirring constantly. Set off.

Finish and freeze

  1. When quite cold, stir in a quart of rich cream.

  2. Put in freezer.

Nutrition, whole recipe (rough)

404Calories
10 gProtein
22 gFat
42 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
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 Women of the First Congregational Church (Marysville, Ohio). 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. Sugar + creamtop 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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + chocolatetop 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

Eggs (in the method)
Thicken the custard base as they heat and set, giving the ice cream body.
Rich cream
Adds fat and richness, giving a smoother, creamier texture after freezing.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer.
Chocolate
Supplies the chocolate flavour and some fat that adds to the richness.
New milk
Forms the liquid base that the eggs thicken and the cream enriches.

The step that matters

Heat until it thickens well, stirring constantly. Eggs thicken as they heat, but if the base gets too hot or is not stirred, the eggs can scramble into lumps. Constant stirring keeps the custard smooth and evenly thickened.

“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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