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Dessert

Chocolate Ice

A chocolate ice cream made by mixing cornflour, milk, sugar, and chocolate, then cooling and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Vanilla and milk 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

Ingredients

Directions

Make the base

  1. Mix the cornflour with a small quantity of the milk until smooth.

  2. Add the rest of the milk and put into a saucepan with the sugar.

  3. Cook for three minutes, stirring constantly.

Finish and freeze

  1. Add the grated chocolate, dissolved in a little cold milk.

  2. Allow to cool and freeze as usual.

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. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Vanilla and sugar 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

Cornflour
Thickens the milk into a smooth custard base that gives the ice cream body.
Milk
Forms the liquid base that the cornflour thickens and the chocolate is stirred into.
Castor sugar
Adds sweetness and softens the texture of the frozen ice cream.
Grated chocolate
Provides the chocolate flavour and fat that enrich the base.

The step that matters

Cooking the cornflour base while stirring constantly. Cornflour thickens only when heated, and it can scorch or form lumps on the bottom of the pan if left unstirred. Constant stirring keeps the base smooth and evenly thickened before cooling.

“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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