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Dessert

Chocolate Ice Cream

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chocolate and almond are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,733 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Chocolate Ice Cream

Ingredients

Directions

Make the custard

  1. Dissolve the chocolate in the milk over medium heat.

  2. Add the sugar and boil until dissolved, stirring constantly.

  3. Slowly pour the hot mixture over the beaten eggs while stirring.

  4. Add the cream and almond extract, then bring to a boil.

Freeze and pack

  1. Strain the mixture into an ice cream freezer.

  2. Freeze according to the manufacturer's instructions.

  3. Once frozen, pack the ice cream into molds and store in ice for 4 to 5 hours.

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. Chocolate + almondtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

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

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

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

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

  4. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

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

What each ingredient does

Eggs
Thicken the custard and add richness as they set gently with the hot mixture.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer.
Cream
Adds fat for a smooth, rich texture that resists iciness.
Chocolate
Provides the main flavor and fat, giving body to the base.
Milk
Forms the liquid base that carries the chocolate and dissolves the sugar.

The step that matters

Pouring the hot mixture over the eggs. If hot liquid is added to the eggs too quickly or without constant stirring, the eggs can scramble. Pouring slowly while whisking gently raises their temperature so they thicken the custard smoothly.

Swap the almond

How well each one fits the dish's main ingredients (chocolate, milk, sugar, egg, cream):

  1. Almondthe original
  2. Pecansfits about as well
  3. Hazelnutfits about as well
  4. Peanutfits about as well

Fit is the average pairing score against chocolate, milk, sugar, egg, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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