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Dessert

Chocolate Ice Cream

A frozen dessert made by mixing chocolate and cream, sweetened, then frozen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 base

  1. Mix the chocolate with a small amount of cream to create a smooth paste.

  2. Pour the chocolate mixture into the gallon of cream.

  3. Sweeten the mixture to taste.

Freeze

  1. Freeze the mixture until solid.

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. 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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Cream
Provides the fat and body that make the ice cream rich and creamy.
Sweet chocolate
Supplies the chocolate flavour and some cocoa solids that colour the base.
Sugar
Sweetens the base and softens the frozen texture by lowering the freezing point.

The step that matters

Mixing the chocolate into a smooth paste first. Chocolate does not dissolve in cold cream. Blending it first with a small amount of cream into a smooth paste keeps it from forming lumps or specks in the finished ice cream.

“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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