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Dessert

Brown Bread Ice Cream

A frozen custard dessert made with brown bread crumbs, macaroons, sugar, whipped cream, eggs, milk, and curaçao.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Brown Bread Ice 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 ↓

Brown Bread Ice Cream

Ingredients

Directions

Make the custard

  1. Make a custard by whisking together the egg yolks, sugar, and milk in a saucepan over low heat until thickened.

Prepare the crumb mixture

  1. In a bowl, combine the brown bread crumbs and crushed macaroons, then pour the curaçao over them.

  2. Let the mixture sit for 30 minutes to absorb the flavors.

Combine and freeze

  1. Mix the custard with the bread and macaroon mixture until well combined.

  2. Freeze the mixture until firm, then serve with additional macaroons.

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

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

  2. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Egg yolks
Thicken the custard and add richness and smoothness to the ice cream.
Brown bread crumbs
Add body and a toasty, nutty flavor to the base.
Macaroons
Add sweetness, almond flavor and a chewy texture among the frozen custard.
Whipped cream
Adds air and fat, giving a lighter, creamier texture after freezing.
Curaçao
Adds orange aroma and flavor, and softens the crumbs as they soak.

The step that matters

Making the custard over low heat. Egg yolks thicken as they heat, but too much heat can scramble them into lumps. Gentle, low heat, with steady whisking, gives a smooth custard that sets properly and makes a silky frozen base.

“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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