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Dessert

Brown Bread Cream Ice

A custard-based ice cream flavored with brown bread crumbs, cream, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and brandy are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,635 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Brown Bread Cream Ice

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the bread

  1. Pass the brown bread through a sieve.

  2. Bake the sifted bread in a cool oven at 300°F (150°C) until crisp and well browned.

Make the ice cream

  1. Partially freeze the custard.

  2. Add the brown crumbs, cream, and brandy to the partially frozen custard.

  3. Complete the freezing and mold as required.

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 + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  2. Bread + brandytop 16% of all pairs
    Smell alikemoderate
    Cooked together976 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Cream + breadtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Custard
Forms the creamy base that the frozen dessert is built on.
Brown bread crumbs
Toasted crumbs add a crisp, nutty texture and a browned flavour to the ice.
Cream
Adds richness and fat, giving a smoother, softer frozen texture.
Brandy
Adds aroma and flavour, and keeps the frozen mixture softer by lowering its freezing point.

The step that matters

Baking the bread crumbs. The bread must be baked until crisp and well browned in a cool oven. Under-baked crumbs stay soft and damp, which dulls the texture, while a hot oven can scorch them before they dry through.

“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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