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Dessert

Chocolate Ice Cream

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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. Rub the flour smooth with ½ cup of the milk.

  2. Heat the remaining milk in a double boiler.

  3. Add 2 cups of sugar to the heated milk.

  4. Beat the eggs until light and stir them into the flour mixture.

  5. When the milk is boiling, stir in the egg and flour mixture.

  6. Cook the mixture for 15 minutes, stirring often.

Add the chocolate

  1. Scrape the chocolate into a small saucepan with the remaining sugar and water.

  2. Stir the chocolate mixture over moderate heat until smooth.

  3. Add the chocolate to the cooked mixture and stir well.

Cool and freeze

  1. Remove from heat and allow to cool.

  2. Add the cream to the cooled mixture.

  3. Freeze the mixture.

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. 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 custard base as they cook, giving the ice cream body and richness.
Flour
Stabilises the custard so it thickens smoothly without curdling from the eggs.
Cream
Adds fat, which gives the frozen ice cream a smooth, rich texture.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer.
Chocolate
Provides the chocolate flavour and fat that carry it through the frozen base.

The step that matters

Cook the custard without boiling the eggs too hard. Once the egg and flour mixture meets the hot milk, the eggs can scramble if overheated. Gentle, steady stirring keeps the custard smooth and lets the starch and egg proteins thicken it evenly.

“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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