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Chocolate Cream Ice

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Cream Ice

Ingredients

Directions

Make the base

  1. Prepare the custard as directed.

  2. Dissolve the chocolate in the milk and sweeten to taste.

  3. Strain the chocolate mixture into the custard.

Finish and freeze

  1. Let the mixture cool, then fold in the stiffly whipped cream.

  2. Freeze the mixture in the usual way for about 40 minutes.

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. 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

Chocolate
Provides the main chocolate flavour once dissolved into the milk.
Custard
Forms the creamy, rich base that the chocolate mixture is strained into.
Cream
Whipped to hold air, giving the frozen ice a light, smooth texture.
Milk
Liquid that dissolves the chocolate so it blends evenly into the custard.

The step that matters

Cool the mixture before folding in the whipped cream. Whipped cream holds its air in a fat structure that warm liquid can melt and deflate. Cooling the base first and folding gently keeps the mixture light and smooth after freezing.

“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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