Skip to main content
Dessert

Brown Bread Ice Cream

A frozen dessert made with cream, sugar, salt, vanilla, and toasted brown bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Brown Bread Ice Cream

Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Brown Bread Ice Cream

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C) and dry the brown bread crumbs until crisp and brown.

  2. In a bowl, combine the cream, sugar, salt, and vanilla, stirring until the sugar is dissolved.

Freeze and pack

  1. Freeze the mixture until it is partially frozen.

  2. Add the bread crumbs to the partially frozen mixture and pack it into a container.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Vanilla + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together497 recipes

    Shared aroma: methyl cinnamate (strawberry).

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Thin cream
Provides fat and richness, giving the frozen base a smooth, creamy texture.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice cream softer.
Brown bread crumbs
Toasting dries them and adds a nutty, browned flavor and a crisp contrast to the cream.
Vanilla
Adds a warm, aromatic flavor that rounds out the sweetness.

The step that matters

Freeze the mixture only until partially frozen. A fully hard base is too stiff for the crumbs to mix in evenly, while a liquid base lets them sink. Partial freezing keeps the texture smooth and holds the crumbs suspended.

“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.

More bread ice cream recipes

Brown 14Boston Brown 3 See all 10 →

You might also like

Bread PuddingBread Pudding153 recipesVanilla Ice CreamVanilla Ice Cream108 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipes