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Dessert

Brown-bread Ice Cream

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

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 taste.

Freeze

  1. Prepare an ice-cream freezer with a freezing mixture of 1 part salt and 3 parts 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

Grated brown bread
Soaked in the cream, it adds body and a toasty, nutty flavour to the base.
Cream
Provides fat and richness, giving the frozen result a smooth, creamy texture.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer and less icy.

The step that matters

Sweeten the mixture to taste. Sugar lowers the freezing point of the base, so it softens the texture. Under-sweetened ice cream tastes flat and freezes harder and icier, while the sweetness is also dulled by cold, so tasting before freezing matters.

“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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