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Dessert

Chocolate Ice Cream

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Chocolate Ice Cream

Ingredients

Directions

Make the custard

  1. Scald the milk in a saucepan.

  2. Gradually add the sugar, beaten eggs, and grated chocolate mixed with a little milk.

  3. Beat the mixture and cook on the gas stove until thick, stirring continually.

  4. Remove from heat and stir in the dissolved gelatin.

Freeze and finish

  1. Let the mixture cool, then pour it into the freezer.

  2. As it begins to set, fold in the cream and whipped 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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

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

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, 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 as they cook and give the ice cream a rich, smooth body.
Gelatin
Helps the mixture set firm and keeps the ice cream smooth and stable when frozen.
Cream
Adds fat and richness, giving a softer, creamier texture to the frozen ice cream.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer and scoopable.
Grated chocolate
Provides the chocolate flavour and some fat that adds to the creamy texture.

The step that matters

Cooking the custard until thick. Cook the egg mixture gently while stirring constantly. Eggs set with heat, so overheating can curdle them, while undercooking leaves the custard thin and unable to thicken properly.

“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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