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Dessert

Chocolate Ice Cream

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

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 chocolate custard

  1. Mix the chocolate and milk in the top part of a double boiler.

  2. Cook until the chocolate is melted.

  3. Beat the eggs and add the hot milk mixture.

  4. Return to the boiler and cook for 2 minutes.

  5. Sweeten to taste, making it very sweet.

Freeze

  1. When cold, add the cream and freeze.

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. 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).

  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

Eggs
Thicken the custard as they cook, giving the ice cream a rich, smooth body.
Milk
Forms the liquid base that melts the chocolate and carries the custard.
Grated chocolate
Provides the main flavor and color of the ice cream.
Cream
Adds fat, which keeps the frozen ice cream soft and creamy rather than icy.
Sugar
Sweetens the base and lowers its freezing point, keeping the texture softer.

The step that matters

Return to the boiler and cook for 2 minutes. The egg custard thickens gently over heat but can curdle or scramble if it boils or overheats. Stir constantly and keep the heat low so it coats a spoon 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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