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Dessert

Chocolate Cream Ice

A chocolate ice cream made by melting chocolate with sugar, adding cream and egg yolks, boiling, whisking, and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Cream Ice

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the base

  1. Shred the chocolate and melt it with the sugar.

  2. Add the cream and egg yolks, then boil the mixture.

  3. Whisk until cold.

Freeze

  1. Freeze according to your ice cream maker's instructions.

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

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 deep color of the ice cream.
Sugar
Adds sweetness and helps melt the chocolate smoothly into the base.
Cream
Adds fat for a rich, smooth texture and mellow body.
Egg yolks
Thicken the base as they heat and help keep it smooth and creamy.

The step that matters

Boiling the egg yolk mixture. Egg yolks thicken as they heat, but if they get too hot they can scramble and turn grainy. Keep the heat controlled once the mixture is boiling and whisk until it is cold to keep the base smooth.

“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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