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Dessert

Chocolate Ice Cream

A chilled dessert made from cream, milk, sugar, eggs, and chocolate.

From an old cookbook · modernised transcription
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 Ice Cream

Ingredients

Directions

Make the custard

  1. Heat the milk almost to boiling.

  2. Gradually pour the hot milk into the beaten eggs and sugar, stirring constantly.

  3. Stir in the chocolate and beat well for 3 minutes.

  4. Return the mixture to a double boiler and heat until it thickens, stirring constantly.

  5. Remove from heat and let cool.

Finish and freeze

  1. Once cool, beat in the cream.

  2. Freeze as usual.

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. 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. Cream + milktop 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
Thicken the custard base as they heat and give the ice cream a rich, smooth body.
Cream
Adds fat that keeps the frozen ice cream smooth and creamy rather than icy.
Whole milk
Forms the liquid base of the custard, carrying the sugar and chocolate.
Sugar
Sweetens the base and lowers the freezing point, keeping the texture softer when frozen.
Baker's chocolate
Provides the chocolate flavour and some fat that adds richness to the base.

The step that matters

Heating the custard in the double boiler. Egg proteins thicken gently as they warm, but overheating can make them curdle and turn grainy. Stirring constantly and keeping the water below a hard boil helps the custard thicken smoothly.

“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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