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Dessert

Chocolate Ice Cream

A frozen dessert made from milk, grated chocolate, sugar, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and sugar 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 base

  1. In a pail, combine 1 quart of milk with 1 cake of grated chocolate.

  2. Place the pail in boiling water and cook until the chocolate is perfectly smooth.

  3. Add 1 pint of sugar and let the mixture cool.

Finish and freeze

  1. Once cooled, add the whites of the eggs last.

  2. Freeze the mixture until solid.

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. Chocolate + sugartop 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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Milk
Provides the liquid base and creamy richness of the ice cream.
Grated chocolate
Supplies the chocolate flavour and helps thicken the base as it melts into the milk.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Whites of eggs
Add body and a light texture to the mixture.

The step that matters

Let the mixture cool before adding the egg whites. Adding raw egg whites to a hot base can cook them unevenly and cause graininess. Cooling the mixture first keeps the whites smooth and evenly blended.

“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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