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Dessert

Brown Bread Ice

A chilled dessert made by freezing cream with grated brown bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

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.

Prepare

  1. Dry the grated brown bread in a 400°F (200°C) oven.

  2. Sweeten the cream well.

Freeze

  1. Before the cream is fully set in the freezer, add the grated brown bread.

  2. Complete the freezing process.

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

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

  2. Bread + creamtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

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

  3. Bread + sugartop 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

Brown bread
Dried crumbs add a toasty flavor and a crunchy texture to the frozen cream.
Cream
Its fat gives the ice cream richness and a smooth, creamy texture.
Sugar
Sweetness balances the richness and makes the frozen cream softer and easier to scoop.

The step that matters

Add the bread before the cream is fully set. If the cream is already frozen solid, the crumbs will not mix in evenly and will sit in lumps. Adding them while the cream is still partly soft lets them distribute through the mixture before it hardens.

“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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