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Dessert

Chocolate Ice Cream

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

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 custard

  1. Heat the milk almost to boiling.

  2. Gradually pour in the beaten eggs and sugar, stirring constantly.

  3. Stir in the chocolate and beat well for three minutes.

  4. Return the mixture to the heat and cook until it thickens, stirring constantly.

  5. Remove from heat and let cool.

Finish and freeze

  1. Once cool, beat in the cream and pour into the ice cream freezer.

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. 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. Cream + milktop 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 and add richness and structure to the base.
Cream
Adds fat for a smooth, rich texture in the frozen ice cream.
Milk
Forms the liquid base that the eggs and chocolate are combined into.
Sugar
Sweetens the base and helps keep the frozen texture soft.
Chocolate
Provides the main flavor and color of the ice cream.

The step that matters

Cook the custard until it thickens. Egg proteins set as the mixture heats, thickening the base. Stirring constantly prevents the eggs from scrambling on the bottom of the pan, which would leave lumps and a grainy texture.

“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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