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Dessert

Chocolate Ice Cream

A custard-based ice cream flavored with chocolate, made by boiling milk and cream, adding a flour-sugar-egg base, and incorporating melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Prepare the base

  1. Boil the milk in a double boiler.

  2. In a bowl, mix flour and 1 cup of sugar.

  3. Add eggs and beat until light.

Make the custard

  1. Stir this mixture into the boiling milk and cook for 20 minutes, stirring often.

  2. In a small saucepan, combine chocolate, 4 tablespoons sugar, and 2 tablespoons hot water, and stir over heat until smooth.

  3. Add the chocolate mixture to the cooking mixture.

  4. After 20 minutes, remove from heat.

  5. Stir in the remaining sugar and cream gradually.

Freeze

  1. Let cool, then freeze.

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 as they heat, giving the ice cream body.
Flour
Stabilises the custard so it thickens smoothly and resists curdling.
Chocolate
Provides the main flavour and some richness.
Cream
Adds fat for a rich, smooth texture.
Milk
Forms the liquid base that the custard is cooked in.
Sugar
Sweetens the mixture and keeps the frozen texture softer.

The step that matters

Cook the custard with frequent stirring. Eggs and flour thicken as they heat, but uneven heat or too little stirring can scramble the eggs or leave lumps. Stirring often keeps the heat even so the custard stays smooth.

“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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