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Dessert

Chocolate Ice Cream

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Prepare

  1. Mix the chocolate with 2 tablespoons of sugar and 1 tablespoon of boiling water until smooth.

  2. Beat the eggs, 1 cup of sugar, and flour together in a bowl.

  3. Melt the chocolate mixture over low heat until fully melted.

Make the custard

  1. Stir the egg mixture into the boiling milk and cook for 20 minutes, stirring often.

  2. Gradually add the melted chocolate, the remaining cup of sugar, and the quart of cream to the milk mixture.

  3. Mix thoroughly and freeze until set.

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. Cream + chocolatetop 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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Thicken the milk mixture as they cook, giving the ice cream a smooth, rich body.
Flour
Helps stabilise the egg mixture so it thickens without curdling during cooking.
Cream
Adds fat for a rich, smooth texture and a softer, creamier freeze.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Chocolate
Provides the main flavour and deep colour of the ice cream.

The step that matters

Stir the egg mixture into the boiling milk. Adding eggs to very hot liquid can scramble them. Stir steadily and cook gently while the mixture thickens, so the custard stays smooth.

“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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