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Dessert

Chocolate Cream Ice

A chilled dessert made by mixing chocolate, water, egg yolks, sugar, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Ingredients

Directions

Make the base

  1. Dissolve the chocolate in the water over low heat.

  2. Mix in the egg yolks and sugar, stirring until thickened.

  3. Strain the mixture to remove any lumps.

Finish

  1. Fold in the whipped cream until well combined.

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. Egg + sugartop 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

Best french chocolate
Provides the main chocolate flavour and rich body to the mixture.
Egg yolks
Thicken the mixture as they gently set, adding richness and a smooth texture.
Powdered white sugar
Sweetens the mixture and dissolves easily into the warm base.
Whipped cream
Adds lightness, air and a creamy, fatty texture to the finished dish.

The step that matters

Mixing the egg yolks and sugar into the chocolate. Egg yolks set when they get too hot, so they can scramble and turn grainy. Keeping the heat low and stirring constantly lets the mixture thicken smoothly. Straining afterward catches any lumps that still form.

“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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