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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
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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.

  2. Beat the crushed bread into the frozen cream.

  3. Pack the mixture in ice.

  4. 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 fat and richness, giving the ice-cream a smooth, creamy texture.
Sugar
Sweetens the base and lowers the freezing point, keeping the ice-cream softer.
Brown bread
Adds toasted flavour and a toasty aroma to the frozen cream.

The step that matters

Dissolving the sugar in the boiled cream. Sugar must fully dissolve before the base is cooled and frozen. Undissolved grains can stay gritty and crystallise in the frozen ice-cream, spoiling its smooth texture.

“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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