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Chocolate Ice Cream

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

Prepare the chocolate base

  1. Infuse the chocolate.

  2. Mix it well with the cream, new milk, and sugar.

  3. Strain the mixture.

Make the colouring

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

  2. Remove from heat.

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

  4. If storing, use clarified sugar instead of water.

Freeze

  1. Freeze it.

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
Gives the ice cream its flavour and dark colour.
Cream
Adds richness and a smooth, creamy texture.
Sugar
Sweetens the base and softens the frozen texture.
Cochineal
Provides red colouring for the mixture.
Cream of tartar
Acidifies the mixture, helping to control foaming and overflow.

The step that matters

Slowly add the cream of tartar and roche alum. Adding acid and alum gradually controls the vigorous foaming and bubbling that can make the mixture overflow the pan.

“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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