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Chocolate Ice Cbbam

A chocolate ice cream made with milk, flour, sugar, salt, egg, chocolate, cream, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Ice Cbbam

Ingredients

Directions

Make the custard

  1. Scald the milk in a saucepan.

  2. In a bowl, mix the flour, sugar, salt, and beaten egg.

  3. Gradually add the hot milk to the mixture, stirring constantly.

  4. Melt the chocolate and add it to the custard mixture.

  5. Cook the mixture in a double boiler for 20 minutes.

Finish and freeze

  1. Cool the mixture, then stir in the cream and vanilla.

  2. 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg
Thickens the custard as it cooks and adds richness to the base.
Flour
Stabilises the custard so it thickens smoothly without curdling.
Milk
Forms the liquid base that the custard is built on.
Cream
Adds fat for a smoother, creamier texture after freezing.
Sugar
Sweetens the base and softens the texture of the frozen ice cream.
Chocolate
Provides the main chocolate flavour and some fat to the base.

The step that matters

Cook the mixture in a double boiler for 20 minutes. Gentle, indirect heat lets the egg and flour thicken the custard slowly. Direct high heat can scramble the egg and make the base grainy, so stir steadily and keep the water below a hard boil.

“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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