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Dessert

Chocolate Ice Cream

A homemade chocolate ice cream made with milk, cream, flour, eggs, sugar, vanilla, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Ice Cream

Ingredients

Directions

Make the custard

  1. Heat the milk in a double boiler.

  2. Combine flour and 1 cup of sugar in a bowl.

  3. Add eggs to the flour-sugar mixture and beat until light.

  4. Stir the egg mixture into the boiling milk.

  5. Cook the mixture for 20 minutes, stirring well.

Make the chocolate mixture

  1. Grate the chocolate.

  2. Place grated chocolate in a small saucepan with 4 tablespoons of sugar and 2 tablespoons of hot water.

  3. Stir over heat until smooth and glossy.

Combine and freeze

  1. Add the chocolate mixture to the cooking mixture.

  2. Cook for another 20 minutes.

  3. Remove from heat and add the remaining sugar and cream, beating gradually into the hot mixture, then add vanilla.

  4. Let cool before 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Milk
Forms the liquid base of the custard and supplies dairy solids for a creamy body.
Eggs
Their proteins set as they heat, thickening the custard.
Flour
Its starch swells when heated, thickening the custard and giving it body.
Cream
Adds fat that makes the frozen ice cream smooth and rich.
Sugar
Adds sweetness and keeps the frozen texture softer by lowering the freezing point.
Baker's chocolate
Provides the chocolate flavor and dark color.

The step that matters

Stirring the egg mixture into the milk. Egg proteins thicken the custard as they heat, but if the mixture gets too hot or is left unstirred, the eggs can scramble and leave lumps. Keep stirring while it cooks.

“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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