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Dessert

Another Chocolate Cream Ice

A chocolate ice made by dissolving chocolate in water, mixing with egg yolks, sugar, vanilla, then freezing and folding in whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Another Chocolate Cream Ice

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Dissolve the chocolate in the water by heating it in an oven at 400 °F (200 °C) or near a fire, then whisk until smooth.

  2. Mix the melted chocolate with the egg yolks, sugar, and vanilla sugar.

  3. Heat the mixture gently to set it, then strain it.

Freeze and finish

  1. Freeze the mixture to make the ice.

  2. Fold in the whipped cream.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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 base and add richness as they set when gently heated.
Double cream
Adds fat and softness, keeping the frozen texture light and creamy.
Chocolate
Provides the main flavor and, with the fat, gives body to the mixture.
Sugar
Sweetens the mixture and lowers its freezing point, keeping it softer when frozen.

The step that matters

Heating the mixture gently. Egg yolks set into a custard when heated, but high heat can scramble them. Gentle heat, followed by straining, keeps 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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