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Chocolate Ice Cream

Chocolate ice cream made with powdered sugar, sweet milk, eggs, chocolate, arrowroot, ice, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Ice Cream

Ingredients

Directions

Make the base

  1. Mix powdered sugar, boiled sweet milk, beaten eggs, steeped chocolate, and arrowroot together.

  2. Strain the mixture through a fine sieve into an ice cream freezer.

Freeze

  1. Seal the freezer tightly and freeze for 30 minutes.

  2. In a separate container, layer broken ice and coarse salt.

  3. After 30 minutes, place the freezer in the ice and salt mixture for further freezing.

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

    Shared aroma: guaiacol (smoky, sweet).

  2. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Milk + arrowroottop 18% of all pairs
    Smell alikemoderate
    Cooked together817 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
Provide structure and richness, helping the custard base set smoothly as it chills.
Powdered sugar
Adds sweetness and softens the texture by lowering the freezing point.
Sweet milk
Forms the liquid base that carries the flavour and creaminess of the ice cream.
Chocolate
Provides the main flavour and colour of the ice cream.
English arrowroot
Acts as a thickener, giving the mixture body and a smoother texture.

The step that matters

Freezing in ice and salt. Salt lowers the melting point of the ice, letting the brine get colder than plain ice. Too little salt or ice that is not well broken slows freezing, leaving the ice cream icy and uneven.

Swap the arrowroot

How well each one fits the dish's main ingredients (sugar, milk, egg, chocolate):

  1. Capsicumfits better
  2. Sweet potatofits better
  3. Potatofits about as well
  4. Arrowrootthe original

Fit is the average pairing score against sugar, milk, egg, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“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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