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Dessert

Chocolate Ice Cream

A frozen dessert made from cream, sugar, chocolate, eggs, and vanilla.

From an old cookbook · modernised transcription
By Margaret Brown · From a historical cookbook (Project Gutenberg) · 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 custard base

  1. Dissolve 6 ounces chocolate in a small quantity of milk to a smooth paste.

  2. Mix the chocolate paste with three pints best cream, 12 ounces pulverized white sugar, 4 whole eggs, and a tablespoonful extract of vanilla.

  3. Place the mixture on the fire and stir until it begins to thicken.

  4. Strain the thickened mixture through a hair sieve.

Freeze and finish

  1. Place the strained mixture in the freezer.

  2. When nearly frozen, stir in lightly the whipped cream.

Nutrition, whole recipe (rough)

333Calories
8 gProtein
19 gFat
31 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
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 Margaret Brown. Recipe from a historical cookbook (Project Gutenberg).

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. Cream + chocolatetop 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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

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

What each ingredient does

Cream
Provides fat and richness, giving the ice cream a smooth, creamy body.
Eggs
Thicken the base when heated gently and add structure and richness to the custard.
White sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.
Chocolate
Supplies the chocolate flavour and some fat that adds body to the frozen base.

The step that matters

Stirring the mixture on the fire until it begins to thicken. Egg proteins thicken the base as it heats, but overheating can curdle the eggs into lumps. Stir gently and keep the heat moderate, then strain to remove any set bits.

“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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