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Dessert

Chocolate Ice Cream

A custard-based chocolate ice cream made with milk, cream, sugar, eggs, gelatin, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

Prepare

  1. Soak gelatin in ½ cup cold milk for 5 minutes.

  2. In a farina kettle, bring the remaining milk to a boil.

  3. Grate chocolate into a bowl.

  4. Add eggs and sugar to the chocolate; beat until well mixed.

  5. Dissolve gelatin in hot milk.

  6. Stir the dissolved gelatin gently into the egg mixture.

Make the custard

  1. When chocolate is melted, combine it with the milk mixture in the farina kettle.

  2. Place the kettle over hot water.

  3. Stir until the custard thickens slightly, but do not boil.

  4. Strain the custard and let it cool.

Freeze and churn

  1. Once cool, freeze the mixture until quite stiff.

  2. Carefully open the freezer and fold in the whipped cream.

  3. Churn until very stiff.

  4. Pack the ice cream as you would plain ice cream.

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. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sugar + chocolatetop 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

Eggs
Thicken the custard as they set with gentle heat, giving richness and body.
Gelatine
Adds firmness to the frozen custard so it holds its shape and resists iciness.
Sweetened chocolate
Provides the main flavor and, with the milk, forms the base of the custard.
Cream
Folded in before churning to add fat, smoothness and a lighter, creamier texture.
Sugar
Sweetens the custard and lowers its freezing point, keeping it softer when frozen.

The step that matters

Stir the custard over hot water without boiling. Egg proteins thicken the custard gently; if it boils, the eggs can curdle or scramble, leaving a grainy texture.

“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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