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Dessert

Chocolate Ice Cream

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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. In a saucepan, heat the milk almost to boiling.

  2. In a bowl, mix the beaten eggs and sugar until light.

  3. Gradually pour the hot milk into the egg and sugar mixture, stirring constantly.

  4. Add the cocoa or chocolate mixture and stir until smooth.

Chill and churn

  1. Chill the mixture, then churn in an ice cream maker according to the manufacturer's instructions.

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 + cocoa powdertop 11% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Sugar + cocoa powdertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,920 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Heavy cream
Adds fat for a rich, smooth texture in the frozen ice cream.
Whole milk
Provides liquid and milk solids that form the base of the custard.
Eggs
Thicken the custard and add richness and structure to the base.
Sugar
Adds sweetness and softens the frozen texture of the ice cream.
Unsweetened cocoa powder or chocolate
Supplies the chocolate flavor and deep color of the ice cream.

The step that matters

Gradually pour the hot milk into the egg and sugar mixture, stirring constantly.. Adding hot milk slowly and stirring keeps the eggs from scrambling. Gentle, gradual heating lets the egg proteins thicken the custard smoothly.

“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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