Name: Chocolate Cream Ice
Ingredients: 6 ounces best French chocolate; ½ pint water; 4 egg yolks; 6 ounces powdered white sugar; 1 pint whipped cream

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

Dissolve the chocolate in the water over low heat.
Mix in the egg yolks and sugar, stirring until thickened.
Strain the mixture to remove any lumps.
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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Chocolate + creamtop 11% of all pairs

Smell alikemoderate

Cooked together5,466 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Chocolate + sugartop 13% of all pairs

Smell alikemoderate

Cooked together15,404 recipes

Shared aroma: guaiacol (smoky, sweet).
Egg + sugartop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Chocolate + eggtop 24% of all pairs

Smell alikemoderate

Cooked together11,448 recipes

Shared aroma: 2-heptenal (green).