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Dessert

Chocolate Ice Cream

A frozen dessert made from chocolate, milk, sugar, vanilla, and heavy cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Ice Cream

Ingredients

Directions

Make the base

  1. Place the chocolate in a saucepan and add the milk.

  2. Stir over medium heat until the chocolate is dissolved and the mixture boils.

  3. Remove the saucepan from heat and stir in the vanilla and sugar.

Chill and freeze

  1. Let the mixture cool.

  2. Add the heavy cream.

  3. 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

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

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

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Unsweetened chocolate
Provides the deep chocolate flavour and colour of the ice cream.
Milk
Forms the liquid base that melts the chocolate and gives a lighter body.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer.
Heavy cream
Adds fat for a smooth, rich texture that resists ice crystals.

The step that matters

Cool the base before adding the cream. Adding cream to a hot chocolate base can cause it to separate or curdle, and cooling first keeps the mixture smooth before freezing.

“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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