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Dessert

Brown-bread Ice Cream

A frozen dessert made by blending browned bread, sugar, milk, sponge biscuits, cream, and maraschino liqueur.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream 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 custard

  1. Combine the browned bread, sugar, milk, sponge biscuits, and cream in a saucepan.

  2. Stir over gentle heat until the mixture thickens like custard.

  3. Strain the mixture through a sieve.

Prepare the bread crumbs

  1. Brown two more slices of bread in the oven.

  2. Crumb and sift the browned bread.

Finish

  1. Fold in the bread crumbs and maraschino liqueur once the mixture 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Bread + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Biscuit + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,235 recipes

    Shared aroma: octanal (fat, soap).

  5. Sugar + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together1,874 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Browned bread
Browned crumbs add toasty flavour and a crumbly texture to the ice cream.
Sugar
Sweetens the base and softens the texture of the frozen ice cream.
Cream
Adds fat for a rich, smooth, creamy texture.
Milk
Thins the custard base and adds milk solids for creaminess.
Sponge biscuits
Add sweetness and a soft, spongy body to the mixture.
Maraschino liqueur
Adds a fragrant, cherry-like aroma and flavour.

The step that matters

Fold in the bread crumbs and maraschino liqueur once the mixture is frozen. Alcohol lowers the freezing point, so the liqueur keeps the ice cream softer and more scoopable. Adding it to a mixture that is already frozen and folding gently helps distribute it evenly without melting the base.

“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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