Skip to main content
Dessert

Chocolate Ice Cream

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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. In a double boiler, scald the milk.

  2. Beat the sugar and eggs together until light.

  3. Add the egg mixture to the scalded milk and stir constantly for 15 minutes.

Add chocolate and cream

  1. Grate the chocolate and combine it with 3 tablespoons of sugar and 1 tablespoon of water in a saucepan over low heat until smooth.

  2. Stir the chocolate mixture into the milk mixture.

  3. Once cool, stir in the cream.

Freeze and serve

  1. Freeze the mixture using salt and ice, then mold and serve.

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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Milk + creamtop 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

Milk
Forms the liquid base of the custard and the ice cream's body.
Eggs
Thicken the custard as they cook, giving the ice cream a smooth, rich texture.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Chocolate
Provides the main flavor and, melted smooth, adds richness to the base.
Cream
Adds fat, which makes the frozen ice cream creamier and less icy.

The step that matters

Stirring the egg mixture into the scalded milk. Eggs can scramble if the heat is too high or they are added too quickly. Stirring constantly keeps the custard even so it thickens smoothly instead of curdling.

“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.

More chocolate ice cream recipes

Cake 5Candy 3 See all 177 →

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes