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Dessert

Chocolate Ice Cream

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Chocolate Ice Cream

Ingredients

Directions

Make the custard

  1. Scald the milk in a saucepan.

  2. Add sugar, eggs, and the smooth chocolate mixture, then beat well.

  3. Heat over low flame, stirring constantly, until thickened.

  4. Remove from heat and stir in the dissolved gelatin.

Freeze

  1. Let cool, then place in a freezer.

  2. When it begins to set, fold in the whipped cream.

Mold and serve

  1. For a chocolate and vanilla mold, freeze in separate containers.

  2. Layer in a mold divided by cardboard.

  3. Set the mold in ice and salt for at least an hour.

  4. For chocolate fruit ice cream, add preserved peaches or other preserves when almost frozen.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

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

  5. Sugar + chocolatetop 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

Eggs
Thicken the custard as they cook and add richness to the base.
Gelatin
Helps the frozen cream set firmly and keeps it from becoming icy.
Heavy cream
Whipped and folded in, it adds lightness and a creamy texture.
Chocolate
Provides the main flavor of the ice cream.
Sugar
Adds sweetness and keeps the frozen mixture softer to scoop.
Whole milk
Forms the liquid base that the eggs and chocolate are cooked into.

The step that matters

Thickening the custard over low heat. Stirring constantly over low heat keeps the eggs from overheating and scrambling, so the custard thickens smoothly before the gelatin is added.

“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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