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Dessert

Chocolate Ice Cream

A frozen dessert made from cream, milk, sugar, eggs, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Make the custard

  1. Heat the milk until near boiling.

  2. In a bowl, beat the eggs and sugar together.

  3. Slowly pour the hot milk into the egg mixture, stirring constantly.

  4. Add the grated chocolate and cook until thickened, stirring constantly.

Finish and freeze

  1. Cool the mixture, then beat in the cream.

  2. Freeze the mixture until firm.

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. 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

Eggs
Thicken the custard as they cook and give the ice cream a rich, smooth body.
Sugar
Sweetens the base and lowers its freezing point, keeping the ice cream softer.
Milk
Forms the liquid base that the eggs thicken into a custard.
Cream
Adds fat, which makes the frozen ice cream smooth and creamy rather than icy.
Grated chocolate
Provides the chocolate flavor and adds some fat that contributes to a smooth texture.

The step that matters

Cook the custard until thickened. Egg proteins set as they heat, thickening the mixture. If the custard is overheated or cooked too fast, the eggs can curdle and turn grainy. Stir constantly and cook gently.

“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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