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Dessert

Brown Bread Ice Cream

A frozen dessert made with brown bread crumbs, macaroons, custard, and curaçao.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Brown Bread Ice Cream

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 egg yolks, sugar, and milk in a saucepan and cook over low heat to make a custard.

Prepare the crumb mixture

  1. Mix brown bread crumbs and crushed macaroons in a bowl, then pour the curaçao over them.

  2. Let the mixture stand for 30 minutes.

Freeze and serve

  1. Combine the custard with the bread and macaroon mixture, then freeze until firm.

  2. Serve with additional macaroons.

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 + 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 + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Egg yolks
Thicken the custard and add richness through their emulsifying proteins.
Brown bread crumbs
Add body and a toasted, nutty flavour to the ice cream base.
Macaroons
Add almond sweetness and a chewy texture that softens as it soaks.
Whipped cream
Adds air and fat, giving a light, smooth texture after freezing.
Milk
Forms the liquid base of the custard, providing moisture and milk solids.
Curaçao
Adds orange aroma and flavour, and soaks into the crumbs to moisten them.

The step that matters

Cooking the custard over low heat. Egg yolks thicken as their proteins set, but excess heat can curdle them into lumps. Gentle, steady heat keeps the custard smooth and thick enough to hold the crumbs once frozen.

“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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