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Dessert

Chocolate Cream Ice

A chilled chocolate ice cream made by boiling milk, adding chocolate and sugar, then mixing with cream and 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 the grated chocolate into the boiling milk until thickened.

  3. Add the sugar and mix well.

Cool and freeze

  1. Let the mixture 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 thickens and the frozen dessert is built on.
Chocolate
Supplies the main flavour and, as it melts into the hot milk, thickens the base.
Sugar
Adds sweetness and softens the texture of the frozen ice cream.
Cream
Adds fat, making the ice cream rich, smooth and less icy.

The step that matters

Cool the mixture before adding the cream and freezing. A warm base freezes slowly and churns poorly, so larger ice crystals form and the texture turns coarse. Cooling it fully before it goes into the freezer keeps the ice cream smooth.

“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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