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Dessert

Chocolate Cream Ice

A chocolate ice cream made by boiling milk, adding chocolate, sugar, and cream, then freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Cream Ice

Ingredients

Directions

Make the base

  1. Boil the milk in a saucepan.

  2. Stir in the grated chocolate and let it boil until thick.

  3. Add the sugar and mix until dissolved.

Chill and freeze

  1. Allow the mixture to cool, then stir in the cream.

  2. Pour the mixture into an ice cream freezer.

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. Chocolate + sugartop 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
Forms the liquid base that the chocolate and sugar dissolve into and the cream later enriches.
Best french chocolate
Provides the main chocolate flavour and, once melted and thickened, gives the base its body.
Sugar
Sweetens the base and helps dissolve the chocolate evenly into the liquid.
Cream
Adds fat, which makes the frozen ice cream smoother and richer in texture.

The step that matters

Stir in the grated chocolate and let it boil until thick. Chocolate can scorch or seize on the bottom of a hot pan, so the mixture must be stirred constantly. Thickening the base with the chocolate gives the finished ice cream its body and prevents a grainy or watery result.

“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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