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Dessert

Chocolate Cream Ice

A chilled chocolate dessert made by dissolving chocolate in water, mixing with egg yolks, sugar, vanilla, heating, straining, freezing, and folding in whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Cream Ice

Ingredients

Directions

Make the custard base

  1. Dissolve the chocolate in water by placing it near the oven or fire, then whisk until smooth.

  2. Mix the dissolved chocolate with egg yolks, sugar, and vanilla.

  3. Heat the mixture on the stove until it thickens, then strain through a fine sieve.

Freeze and finish

  1. Freeze the mixture, and once frozen, fold in the whipped 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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  5. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the mixture when heated and add richness and a smooth, creamy texture.
Double cream
Whipped and folded in at the end to add lightness and a creamy, smooth texture.
Sugar
Sweetens the base and helps keep the frozen ice cream softer and scoopable.
Chocolate
Provides the main flavour and colour of the ice cream.

The step that matters

Heat the mixture until it thickens. Egg yolks set when heated, but if the custard gets too hot it can curdle or scramble. Heat gently and stop once it coats the back of a spoon, then strain to remove any cooked bits.

“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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