Skip to main content
Dessert

Brown Bread Ice Cream

A frozen dessert made from cream, sugar, and toasted 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

Make the base

  1. Boil half of the cream and dissolve the sugar in it.

  2. Add the uncooked cream and let it cool.

  3. Freeze the mixture.

Add the bread and set

  1. Crush and sift the brown bread, then beat it into the frozen cream.

  2. Pack the mixture in ice and let it stand for three hours.

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

Cream
Provides the rich fat and body that give the ice-cream its smooth, creamy texture.
Sugar
Adds sweetness and helps soften the frozen texture so it is easier to eat.
Boston brown bread
Adds toasty, caramel-like flavour and a crumbly texture through the frozen cream.

The step that matters

Beat the bread into the frozen cream. The bread must be dry, toasted, crushed and sifted so it blends in as fine crumbs; damp or coarse pieces would make the ice-cream gritty and soggy.

“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.

You might also like

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