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Dessert

Jerusalem Cream

A chilled chocolate cream dessert made with chocolate, milk, and sweetened cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and cream are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Jerusalem Cream

Ingredients

Directions

Make the chocolate base

  1. Grate 2 cakes of chocolate.

  2. Boil the chocolate in 1 quart of fresh milk for 5 minutes, stirring constantly.

  3. Let the mixture cool completely.

Finish and freeze

  1. Add 1 gallon of sweetened rich 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. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. 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 flavor and, once melted into the milk, the body of the mixture.
Milk
Forms the liquid base that melts the chocolate and carries its flavor.
Rich cream
Adds fat for a smooth, rich texture that resists becoming icy.

The step that matters

Boil the chocolate in milk while stirring constantly. Milk scorches easily on the bottom of the pan, and constant stirring keeps the chocolate evenly dispersed and prevents a burnt taste or 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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