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Dessert

Brown-bread Ice Cream

A chilled dessert made by soaking grated brown bread in cream, sweetening, and freezing with salt and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Cream

Ingredients

Directions

Prepare

  1. Soak the grated brown bread in the cream for 30 minutes.

  2. Sweeten the mixture to your taste.

Freeze

  1. Prepare an ice-cream freezer with a freezing mixture of salt and pounded ice.

  2. Pour the cream mixture into the freezer and freeze according to the manufacturer'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.

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
Adds a toasted, nutty flavour and some body to the cream.
Cream
Provides richness and fat, which keep the frozen texture smooth and creamy.
Sugar
Adds sweetness and keeps the frozen ice cream softer and easier to scoop.

The step that matters

Preparing the salt and ice freezing mixture. Salt dissolves into the melting ice and lowers its freezing point, so the brine becomes colder than ice alone. That extra cold is what freezes the cream, so too little salt leaves the mixture slow to set.

“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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