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Dessert

Chocolate Ice

A chilled dessert made from egg yolks, sugar, chocolate, boiling water, cream, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream 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

Ingredients

Directions

Make the base

  1. In a bowl, combine the egg yolks and sugar until well mixed.

  2. Roll out the chocolate and gradually pour in the boiling water, mixing until smooth.

Make the custard

  1. In a saucepan, boil the cream and milk together.

  2. Once boiling, mix the hot cream and milk with the chocolate mixture gradually.

  3. Return the mixture to the heat and stir until it thickens, ensuring it does not boil.

Chill and freeze

  1. Allow the mixture to cool, then freeze it.

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. Sugar + creamtop 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. Sugar + chocolatetop 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

Egg yolks
Thicken the custard and add richness and a smooth, creamy texture.
Sugar
Adds sweetness and softens the texture of the frozen ice cream.
Chocolate
Provides the main flavor and color of the ice cream.
Cream
Adds fat for a rich, smooth mouthfeel.
Milk
Adds moisture and dairy body to the base.

The step that matters

Return the mixture to the heat and stir until it thickens, ensuring it does not boil.. Egg yolks thicken as their proteins gently set with heat. If the mixture boils, the yolks can scramble and curdle, 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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