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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. Rub the chocolate into the milk and mix thoroughly.

  2. Heat the milk almost to boiling, then add the cream and sugar.

  3. Stir constantly until the mixture thickens.

  4. Strain the mixture and set aside to cool.

Freeze

  1. Once cooled, freeze the mixture.

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 richness and fat, giving a smooth, creamy texture after freezing.
Milk
Forms the liquid base that the chocolate melts into and that thickens when heated.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.

The step that matters

Stir constantly until the mixture thickens. Heating a custard base with egg-free dairy can scorch or curdle on the bottom of the pan if not stirred. Constant stirring spreads the heat evenly and keeps the mixture smooth as it thickens.

“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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