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Dessert

Chocolate Ice Cream

A chocolate ice cream made by melting chocolate into milk, adding cream and sugar, then chilling and churning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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. Chop the chocolate and add it to the milk in a saucepan.

  2. Heat the milk almost to boiling, stirring until the chocolate melts.

  3. Add the cream and sugar, and continue to heat until the mixture thickens, stirring constantly.

  4. Strain the mixture and set aside to cool.

Churn

  1. Churn in an ice cream maker until smooth and creamy.

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. Chocolate + creamtop 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).

  4. Chocolate + milktop 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

Chocolate
Provides the main flavour and, once melted, colour and richness to the base.
Cream
Adds fat, which gives the ice cream a smooth, rich texture.
Sugar
Sweetens the base and lowers its freezing point, keeping the ice cream softer.
Whole milk
Forms the liquid base that the chocolate melts into and the cream is combined with.

The step that matters

Heating the custard base until it thickens. Heating the mixture while stirring constantly thickens it gently. Overheating or leaving it unstirred can scramble the dairy proteins, leaving a grainy texture, so the base should be stirred throughout.

“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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