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Chocolate Ice Cream

A chocolate ice cream made by dissolving chocolate in milk, adding sugar, eggs, and cream, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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. Dissolve the chocolate in the milk over low heat.

  2. Add sugar to taste and stir until dissolved.

  3. In a separate bowl, whisk the eggs and egg yolks together.

  4. Combine the chocolate mixture with the egg mixture to make a custard.

Cool and freeze

  1. Let the custard cool, then fold in the whipped cream.

  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. 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

Egg yolks
Thicken the custard as they set, giving the ice cream a smooth, rich body.
Chocolate
Provides the main flavor and fat, which makes the frozen texture richer.
Cream
Adds fat that keeps the frozen ice cream soft and creamy rather than icy.
Milk
Forms the liquid base that carries the chocolate and sugar into the custard.
Sugar
Adds sweetness and keeps the frozen mixture softer by lowering its freezing point.

The step that matters

Combining the chocolate mixture with the egg mixture. Eggs can scramble if they are heated too quickly. Adding the warm chocolate mixture gradually while whisking helps the eggs warm evenly, so the custard stays smooth and thickens properly.

“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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