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Dessert

Brown Bread Ice

A chilled dessert made by soaking grated stale brown bread in cream, sweetened, and then iced.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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

  1. Grate stale brown bread as finely as possible.

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

Make the ice cream

  1. Sweeten the mixture to taste.

  2. Ice the mixture while continuously stirring to prevent the bread from sinking.

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 main flavour and body, with fine grating helping it blend into the cream.
Cream
Carries the bread and gives the ice cream its rich, smooth texture as it soaks and freezes.
Sugar
Sweetens the mixture and softens the texture of the frozen ice cream.

The step that matters

Stirring while the mixture freezes. Bread pieces are denser than the cream, so they sink if the mixture is not kept moving. Continuous stirring keeps the bread evenly suspended and prevents a dense layer forming at the bottom as the cream begins to freeze.

“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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