Skip to main content
Dessert

Another Chocolate Cream Ice

A chilled chocolate ice made with chocolate, sugar, water, egg yolks, vanilla sugar, and whipped double cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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

Make the custard base

  1. Dissolve the chocolate in water by placing it near the oven or fire, then whisk until smooth.

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

  3. Heat the mixture on the stove until it thickens.

Freeze and finish

  1. Strain the mixture and freeze it.

  2. Once frozen, 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 base as they set with heat, giving the ice a smooth, rich body.
Double cream
Adds fat and air-holding volume, making the frozen dessert light and creamy.
Sugar
Sweetens the base and lowers its freezing point, keeping the ice softer.
Chocolate
Provides the main flavour and some fat that contributes to a smooth texture.

The step that matters

Heat the mixture until it thickens. Egg yolks must be heated gently and stirred to thicken the custard without scrambling. Overheating curdles the yolks, leaving a grainy texture that straining cannot fully fix.

“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.

More chocolate cream ice recipes

Cream 4 See all 7 →

You might also like

Chocolate CreamChocolate Cream171 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes