Skip to main content
Dessert

Chocolati: Ice Cream

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Sugar and cream 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 ↓

Chocolati: Ice Cream

Ingredients

Directions

Make the chocolate base

  1. Scald the milk in a saucepan.

  2. Gradually add the sugar, eggs, and chocolate mixed with a little milk. Beat well for a moment.

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

  4. Remove from heat. Add the dissolved gelatin.

  5. Let it cool.

Freeze and layer

  1. Place in a freezer.

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

  3. Freeze separate containers for chocolate and vanilla.

  4. Layer in a mold divided by cardboard.

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

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

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

  2. Chocolate + creamtop 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. Milk + creamtop 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

Milk
Forms the liquid base that the eggs, sugar and chocolate are cooked into.
Eggs
Thicken the custard base as they cook gently, giving it body.
Sugar
Sweetens the base and helps keep the frozen ice cream soft.
Chocolate
Gives the ice cream its chocolate flavour and colour.
Gelatine
Helps the mixture set firmly and stay smooth when frozen.
Whipped cream
Adds lightness and a creamy, airy texture when folded in.

The step that matters

Heating the custard until thickened. Heat must stay low and stirring constant, because eggs can curdle or scramble if they get too hot, leaving a grainy texture.

“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.

More chocolate ice cream recipes

Cake 5Candy 3 See all 177 →

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes