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Chocolate Ice Cream

A chocolate ice cream made with egg yolks, sugar, milk, melted chocolate, hot water, and whipped heavy cream.

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 the base

  1. In a bowl, mix the melted chocolate with hot water until smooth.

  2. Heat the milk in a saucepan, but do not let it boil.

  3. Add the beaten egg yolks and sugar to the milk, stirring well.

Freeze and serve

  1. Once cool, fold in the whipped cream.

  2. Freeze the mixture until firm.

  3. To serve, briefly immerse the mold in hot water to release the ice cream.

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

Egg yolks
Thicken the custard base and add richness to the ice cream.
Heavy cream
Adds fat and air when whipped, giving a smooth, light texture.
Sugar
Sweetens the base and helps keep the frozen texture soft.
Milk
Forms the liquid base that the eggs and sugar are combined into.
Chocolate
Provides the main flavour and colour of the ice cream.

The step that matters

Heat the milk without boiling. Milk that boils can curdle or scorch, and the egg yolks may scramble when added. Keeping the milk just hot lets the yolks thicken it 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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