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Dessert

Chocolate Ice Cream

A frozen dessert made with 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. Heat the milk almost to boiling.

  2. In a bowl, beat the eggs, sugar, and grated chocolate with a little milk until smooth.

  3. Pour the scalding milk over the egg mixture and stir well.

  4. When cool, add the heavy cream and mix thoroughly.

Churn

  1. Pour the mixture into an ice cream freezer and churn according to the manufacturer's instructions.

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
Egg yolks and proteins thicken the custard base as it is gently heated, giving body to the ice cream.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer and scoopable.
Heavy cream
Adds fat, which makes the ice cream rich and creamy by limiting ice crystal growth.
Grated chocolate
Provides the chocolate flavor and some fat that adds richness to the base.
Whole milk
Supplies liquid and milk solids that make up the custard base along with the eggs.

The step that matters

Pouring the scalding milk over the eggs. Adding hot milk too quickly, or without stirring, can scramble the eggs into lumps. Pouring slowly while stirring gently warms 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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