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Dessert

Brown Bread Ice

A chilled dessert made from grated stale bread soaked in cream, sweetened, and frozen with ice and salt.

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

Ingredients

Directions

Prepare the bread and cream

  1. Grate stale brown bread as finely as possible.

  2. Soak a small amount of the grated bread in cream for 2-3 hours.

  3. Sweeten the mixture to taste.

Freeze

  1. Prepare ice by breaking a few pounds into powder and mixing with a large handful and a half of salt.

  2. Use the ice to chill the mixture until it is frozen.

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

Stale brown bread
Provides the toasty, nutty flavour that makes the ice cream taste of bread.
Cream
Supplies fat and richness, giving the frozen result a smooth, creamy texture.
Sugar
Adds sweetness and softens the texture of the frozen mixture.

The step that matters

Soak the bread in cream for 2-3 hours. Soaking lets the cream absorb the bread's flavour and soften the crumbs, so the bread flavour carries through evenly rather than tasting gritty or weak.

“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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