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Dessert

Chocolate Ice Cream

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

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

  1. Chop the chocolate and mix it into the milk until smooth.

  2. Heat the milk mixture almost to boiling, stirring constantly.

  3. Add the cream and sugar, and continue to heat until it thickens.

Cool and freeze

  1. Strain the mixture and let it cool.

  2. Freeze the cooled 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. Cream + sugartop 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. Chocolate + milktop 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

Chocolate
Provides the main flavour and colour of the ice cream base.
Cream
Adds fat, which makes the frozen ice cream smooth and rich in texture.
Milk
Forms the liquid base that the chocolate melts into and that the mixture is heated in.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer when frozen.

The step that matters

Heating the milk mixture almost to boiling. Heating gently while stirring constantly keeps the milk and cream from scorching or curdling on the bottom of the pan and helps the base thicken 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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