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
Make the base
Soak crumbs in one quart cream.
Let stand fifteen minutes.
Rub through sieve.
Add sugar, salt, and remaining cream.
Freeze
Freeze.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Cream + breadtop 24% of all pairsSmell alikelowCooked together5,789 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Bread + sugartop 32% of all pairsSmell alikelowCooked 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
- Cream
- Provides the rich fat that gives the ice cream its smooth, creamy texture.
- Dried brown bread crumbs
- Soaked in cream, they add body and a toasted bread flavour to the base.
- Sugar
- Sweetens the base and lowers its freezing point, keeping the ice cream softer.
The step that matters
Rub through sieve. Pressing the softened crumbs through a sieve removes lumps and bits, so the base freezes into a smooth texture rather than a grainy one.
“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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