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Dessert

Chocolate Ice Cream

A chocolate ice cream made by heating milk, mixing egg yolks, and adding melted chocolate, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream 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 base

  1. Heat the milk until very hot, then sweeten it with sugar.

  2. Beat the egg yolks in a bowl, then stir them into the hot milk.

  3. Place the mixture in a jug over boiling water and stir until the eggs set, but do not let it boil.

Make the chocolate

  1. Cut the chocolate into small pieces and boil the water.

  2. Add the chocolate to the boiling water and stir until melted.

  3. Return the chocolate to gentle heat until it boils, then pour it into a basin.

  4. Mix a spoonful or two of chocolate into fresh milk, boil with sugar, and froth it.

Finish and freeze

  1. Strain the mixture through a fine sieve and stir in the thick cream.

  2. Freeze and mold as you would with other ice creams.

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. Sugar + creamtop 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. 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 + creamtop 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

Milk
Provides the liquid base that carries sugar and chocolate flavour through the ice cream.
Egg yolks
Cooked gently into the custard, they thicken the base and give it a smooth, rich texture.
Sugar
Sweetens the base and softens the frozen texture of the finished ice cream.
Strong chocolate
Supplies the main chocolate flavour and some fat that adds richness to the base.
Thick cream
Adds fat and richness, making the frozen ice cream smoother and creamier.

The step that matters

Setting the eggs without boiling. Egg yolks thicken as they heat, but if the custard boils they can scramble and turn grainy. Stirring over gentle heat until it coats the spoon keeps it smooth.

“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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