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Dessert

Chocolate Ice Cream

Chocolate ice cream made by dissolving chocolate in boiling water, then mixing with cream and sugar.

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 chocolate base

  1. Break the chocolate into 8 to 10 pieces.

  2. In a small saucepan, combine the chocolate and boiling water.

  3. Stir over low heat until the chocolate is dissolved and smooth.

Combine and freeze

  1. Gradually add 1 pint of cream to the chocolate mixture, then stir in the sugar.

  2. Once well mixed, add the remaining cream and strain the mixture into the ice cream freezer.

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. Cream + chocolatetop 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).

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

What each ingredient does

Cream
Adds fat, which gives the frozen ice cream a smooth, rich texture.
Sugar
Adds sweetness and keeps the frozen ice cream softer and easier to scoop.
Sweetened chocolate
Provides the main chocolate flavor and some fat for a creamy body.

The step that matters

Melting the chocolate over low heat. Chocolate can scorch or seize into a grainy lump if it gets too hot or is stirred unevenly. Low heat and steady stirring melt it evenly, so it blends smoothly into the cream later.

“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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