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Dessert

Chocolate Ice Cream

A chocolate ice cream made by infusing chocolate with cream, milk, and sugar, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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. Infuse the chocolate.

  2. Mix the chocolate with the cream, milk, and sugar.

  3. Strain the mixture.

  4. Freeze the strained mixture.

Make the color and finish

  1. Boil the cochineal, salts of wormwood, and water for 5 minutes over low heat for color.

  2. Remove the mixture from heat.

  3. Slowly add the cream of tartar and roche alum to prevent overflow.

  4. For longer storage, use clarified sugar instead of water.

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. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Chocolate + milktop 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

Chocolate
Provides the main chocolate flavor and richness of the ice cream.
Cream
Adds fat, which gives the frozen ice cream a smooth, rich texture.
Sugar
Adds sweetness and softens the texture of the frozen ice cream.
Cream of tartar
Adds acidity that helps stabilize the mixture so it does not overflow.

The step that matters

Adding the cream of tartar and roche alum slowly. The record says slow addition prevents overflow. Adding these acids quickly can cause the hot mixture to foam up vigorously and spill.

“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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