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Chocolate Ice Cream

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

Make the custard

  1. Heat the milk almost to boiling.

  2. In a bowl, beat the eggs and sugar together until light.

  3. Gradually pour the hot milk into the egg mixture, stirring constantly.

  4. Stir in the chocolate mixed with a little milk.

  5. Return the mixture to the heat and cook until it thickens, stirring constantly.

  6. Remove from heat and let cool.

Finish and freeze

  1. Once cool, beat in the cream.

  2. 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. 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. 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

Eggs
Thicken the custard as they cook and give the ice cream a rich, smooth body.
Sugar
Adds sweetness and, with the cold mixture, softens the texture of the frozen ice cream.
Cream
Adds fat, which makes the ice cream rich and smooth and limits large ice crystals.
Whole milk
Provides the liquid base that the eggs thicken into a custard.
Chocolate
Supplies the chocolate flavor and some fat that colours and flavours the base.

The step that matters

Cook the custard until it thickens. Egg yolks and whole eggs thicken when heated gently, but overheating can scramble them into lumps. Stir constantly and stop once the mixture coats a spoon.

“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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