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Chocolate Ice Cream

A chocolate ice cream made by boiling milk, chocolate, corn starch, sugar, vanilla, and cream, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla 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 Cream

Ingredients

Directions

Make the chocolate base

  1. Dissolve the chocolate in a little water.

  2. Add the chocolate to the milk in a saucepan.

  3. Bring the mixture to a boil, stirring constantly.

  4. Make a paste with the corn-starch and cold milk.

  5. Stir the paste into the chocolate mixture.

  6. Boil until thickened, about 15 minutes.

  7. Stir in the sugar and vanilla extract.

  8. Remove from heat.

Finish and freeze

  1. Combine the chocolate mixture with the rich cream.

  2. 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  4. Corn + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,943 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Sugar and vanilla 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

Baker's chocolate
Provides the chocolate flavour and rich, dark colour of the ice cream.
Corn-starch
Thickens the chocolate milk as it boils, giving the base a smooth, creamy body.
Rich cream
Adds fat for a smooth, soft texture and a richer mouthfeel once frozen.
White sugar
Sweetens the base and lowers the freezing point, keeping the ice cream softer when frozen.

The step that matters

Boil until thickened, after adding the corn-starch paste. The starch must reach a full boil while stirred to thicken evenly. Stirring in the paste and then cooking only until thickened prevents lumps and a thin, grainy custard base.

“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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