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Chocolate Ice Cream

A custard-based ice cream flavored with melted chocolate, cooled with milk or cream, then frozen in salted ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Ice Cream

Ingredients

Directions

Make the custard

  1. Boil the milk with flour, beaten eggs, and sugar, stirring to keep it smooth.

  2. Scrape the chocolate, add 1 tablespoon of sugar and 2 tablespoons of hot water, and melt until smooth.

  3. Add the melted chocolate to the cooked custard and mix well.

  4. Cool the mixture by adding 3 cups of milk or cream.

Freeze

  1. Strain into four baking powder cans and cover them tightly.

  2. Embed the cans in salt and ice in a large container.

  3. After one hour, stir and replenish the ice if necessary.

  4. Let it stand for 2 to 8 hours before serving.

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

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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
Set the cooked custard and add richness and body to the base.
Flour
Thickens the milk so the custard becomes smooth and holds together.
Milk
Forms the liquid base of the custard and the finished ice cream.
Chocolate
Provides the main flavour and colour of the ice cream.
Sugar
Sweetens the base and softens the texture of the frozen mixture.

The step that matters

Stirring during the first hour of freezing. Stirring breaks up ice crystals as the mixture freezes, keeping the texture smooth rather than icy. Replenishing the ice keeps the cans cold enough to freeze evenly.

“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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