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Dessert

Chocolate Ice Cream

Chocolate ice cream made with chocolate, sugar, boiling water, custard, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Chocolate Ice Cream

Ingredients

Directions

Make the custard

  1. Make custard as you would for frozen pudding.

Make the chocolate base

  1. In a saucepan, combine the chocolate, sugar, and boiling water. Stir over heat until smooth.

  2. Let the chocolate mixture cool, then add it to the custard.

Finish and freeze

  1. Fold in the whipped cream gently.

  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. 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. Chocolate + sugartop 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

Chocolate
Provides the main flavour and deep colour of the ice cream.
Sugar
Adds sweetness and softens the texture by lowering the freezing point.
Whipped cream
Adds air and fat, giving a lighter, creamier texture after freezing.
Custard
Forms the creamy base that carries the chocolate and sets smoothly when frozen.

The step that matters

Fold in the whipped cream gently. Whipped cream holds air bubbles that give the ice cream its lightness. Vigorous stirring knocks that air out, leaving a denser, heavier result.

“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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