Skip to main content
Dessert

Chocolate Ice Cream

A chocolate-flavored custard ice cream made with milk, cream, sugar, eggs, flour, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 custard

  1. Boil the milk in a double boiler.

  2. Mix the flour and 1 cup of sugar.

  3. Add the eggs and beat until light.

  4. Stir the mixture into the boiling milk.

  5. Cook for 20 minutes, stirring often.

Add the chocolate

  1. In a small saucepan, combine the chocolate, 4 tablespoons of sugar, and hot water.

  2. Stir over heat until smooth and glossy.

  3. Add the chocolate mixture to the cooking mixture, then remove from heat.

Finish and freeze

  1. Stir in the remaining sugar and cream gradually.

  2. Let the mixture cool.

  3. Freeze.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Their proteins set when heated, thickening the custard base.
Flour
Its starch swells with heat, thickening the custard and giving body.
Chocolate
Provides the main chocolate flavor and some fat for a smooth texture.
Cream
Adds fat, which makes the ice cream rich and creamy rather than icy.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Milk
Forms the liquid base that the thickened custard is built on.

The step that matters

Cooking the custard over a double boiler. Egg proteins can scramble if the mixture gets too hot or is not stirred. Gentle heat and frequent stirring thicken it smoothly, so the custard stays silky.

“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.

More chocolate ice cream recipes

Cake 5Candy 3 See all 177 →

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipesChocolate Drop CookiesChocolate Drop Cookies50 recipes