Skip to main content
Dessert

Brown Bread Ice Cream

A frozen dessert made with heavy cream, sugar, and grated brown bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Brown Bread Ice Cream

Why it works: Cream and sugar 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 ↓

Brown Bread Ice Cream

Ingredients

Directions

Prepare

  1. Place 1 pint of heavy cream in a freezing pot surrounded by salt and ice.

  2. Whisk the cream until it thickens slightly.

Flavour and freeze

  1. Add ½ cup of sifted lump sugar and 1 handful of grated brown bread.

  2. 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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Cream + breadtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

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

  3. Sugar + breadtop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Heavy cream
Provides fat and richness, and whisking traps air for a lighter body.
Lump sugar
Sweetens the ice cream and softens its frozen texture by lowering the freezing point.
Brown bread
Adds a toasty, nutty flavour and a bread-like note to the cream.

The step that matters

Whisk until it thickens slightly. Stop once the cream thickens slightly. Overwhipping cream past this point makes it grainy and can cause it to separate, which affects the final smooth texture.

“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 brown bread ice cream recipes

Boston 3 See all 14 →

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes