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Dessert

Chocolate Ice Cream

A frozen dessert made from heavy cream, milk, sugar, eggs, and grated 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 base

  1. In a bowl, beat the eggs until light.

  2. In a saucepan, heat the milk to near boiling.

  3. Slowly pour the hot milk into the beaten eggs and sugar, stirring constantly.

  4. Add the grated chocolate and cook until the mixture thickens, stirring constantly.

Finish and freeze

  1. Cool the mixture, then beat in the heavy cream.

  2. Freeze the mixture until solid.

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 base as they cook and add richness and structure.
Sugar
Sweetens the base and helps keep the frozen ice cream softer.
Heavy cream
Adds fat for a smooth, creamy texture that resists icy crystals.
Milk
Forms the liquid base that is combined with the eggs to make the custard.
Grated chocolate
Provides the chocolate flavor and adds body to the thickening mixture.

The step that matters

Adding the hot milk to the eggs. Pouring hot milk into eggs too quickly can scramble them. Pouring slowly while stirring constantly tempers the eggs so the custard thickens smoothly.

“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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