When summer rolls around, the scent of freshly baked bread mingling with ice cream can bring a smile to anyone’s face. Imagine enjoying a scoop of creamy, sweet brown bread ice cream while sitting outside, listening to the laughter of family and friends. Before we dive into the delicious details of the brown bread ice cream recipe, let’s talk about what pairs well with this treat.
Brown bread ice cream is versatile, so consider serving it with slices of fresh fruit like berries, peaches, or bananas. A drizzle of honey or maple syrup can also elevate the sweetness. For a brunch twist, serve it alongside pancakes or waffles. If you’re feeling adventurous, a sprinkle of crushed nuts can add texture.
You’ll Also Like These Recipes
Welcome to the delightful world of brown bread ice cream, where the warmth of baked goods meets the cool sweetness of ice cream. This unique recipe has roots in both traditional baking and modern dessert-making.
In my own kitchen adventures, finding the balance between these flavors has been a rewarding challenge. This isn’t just any ice cream; this is a dish that tells a story, embraces creativity, and combines flavors you wouldn’t expect. It’s a true testament to elevating simple ingredients into something extraordinary.
What is Brown Bread Ice Cream?
Brown bread ice cream is a rich, creamy dessert that integrates crumbled toasted brown bread into a traditional ice cream custard base. The combination of caramelized sugar, nutty bread, and cream creates a complex flavor that is both comforting and indulgent. When refrigerated, the flavors meld together, resulting in a frozen treat that is utterly delightful.
What Makes This Recipe Different From Other Brown Bread Ice Cream Recipes?
What sets this recipe apart is the addition of a few unique ingredients that elevate the overall taste. A splash of Irish whiskey lends depth and warmth, while roasted hazelnuts introduce crunch. Traditional recipes often lack these elements, making this version stand out. The flavor profile is creamy yet complex, a delightful contrast to standard ice cream choices.
How Does It Taste?
The taste is a marriage of sweet and savory. The ice cream carries a creamy texture that envelops your palate, while the brown bread crumbles add a delightful crunch. The hint of cinnamon and toasted hazelnuts lends warmth, reminiscent of homemade desserts from childhood. Each bite is an exploration, drawing from various tastes that combine beautifully.
Ingredients You’ll Need To Make This Dish
Before you roll up your sleeves, let’s gather what you need. Here’s the list:
Ice Cream Custard Base
- 6 large egg yolks for richness
- 1 cup (8 fl oz / 240 ml) fresh whole milk
- 1 tablespoon O’Driscoll’s Irish Whiskey (this is key!)
- Pinch of fine sea salt (approximately ⅛ teaspoon)
- 2 cups (16 fl oz / 480 ml) heavy whipping cream
- 1 teaspoon pure vanilla extract for added flavor
- ⅔ cup (5 oz / 142 g) white granulated sugar
Brown Bread Crumbles
- ½ teaspoon ground cinnamon to enhance flavor
- 2 tablespoons (about 20 g) chopped roasted hazelnuts for texture
- 3 ½ tablespoons (1 ½ oz / 43 g) caster sugar
- 1 ⅓ cups (3 ½ oz / 100 g) toasted brown bread, crumbled
- ⅛ teaspoon sea salt
- 1 ½ tablespoons (¾ oz / 22 g) unsalted butter, melted
Now that the ingredients are at hand, let’s follow some steps.
Step-by-Step Instructions
Step 1: Prepare the Brown Bread Crumbles
First, preheat your oven to 350°F (175°C). Spread the toasted brown bread on a baking sheet and toast it until it becomes golden brown, around 10 minutes. Let it cool. Then, crumble the bread into small pieces.
Step 2: Make the Custard Base
In a mixing bowl, whisk the egg yolks and granulated sugar until they become pale and thick. This usually takes about 5 minutes of vigorous whisking.
Step 3: Heat the Milk and Cream
In a saucepan, combine the milk, heavy cream, and a pinch of salt over medium heat. Stir occasionally until the mixture begins to steam, but don’t boil it. Remove from heat.
Step 4: Combine Egg Mixture and Cream Mixture
Gradually pour the hot milk mixture into the egg mixture while whisking vigorously. This step is crucial to prevent the eggs from scrambling.
Step 5: Cook the Custard
Return the mixture to the saucepan and cook over low heat. Stir continuously until the custard thickens enough to coat the back of a spoon. This should take about 8-10 minutes.
Step 6: Incorporate Whiskey and Vanilla
Once thickened, remove the custard from heat. Stir in the whiskey and vanilla extract. Allow it to cool to room temperature.
Step 7: Chill the Custard
Cover the custard with plastic wrap, pressing it against the surface to prevent a skin from forming. Chill it in the refrigerator for at least 4 hours, or overnight if possible.
Step 8: Make the Brown Bread Mixture
In a bowl, mix the crumbled brown bread, cinnamon, caster sugar, hazelnuts, and melted butter. Ensure it’s well combined.
Step 9: Churn the Ice Cream
Once the custard is chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions to churn for about 25 minutes.
Step 10: Fold in Brown Bread Mixture
Just before the ice cream reaches a soft-serve consistency, gently fold in the brown bread mixture.
Step 11: Freeze the Ice Cream
Transfer the ice cream to an airtight container. Freeze for at least 4 hours to firm it up before serving.
Tips & Tricks On Making Brown Bread Ice Cream
1. Use Fresh Ingredients: Quality matters. Use fresh eggs and cream for the best flavor.
2. Chill Everything: To ensure a smooth ice cream, chill the custard base thoroughly before churning.
3. Toast Your Bread: A quick toast brings out the flavor of the bread. Don’t skip this step!
4. Flavor Variations: Experiment with different flavors of whiskey or add spices like nutmeg for a unique twist.
5. Don’t Rush: Allow the ice cream to freeze completely before serving for a better texture.
Nutrition Information
Here’s an overview of what you’re diving into with this indulgent treat, based on an average serving of 1/2 cup (approx. 88g):
- Calories: 250
- Total Fat: 18g (Saturated Fat: 10g)
- Cholesterol: 135mg
- Sodium: 120mg
- Total Carbohydrates: 21g (Dietary Fiber: 1g)
- Sugars: 14g
- Protein: 3g
While this is a rich dessert, consider it an occasional treat. Pair it with fruits for a wholesome snack.
How Do I Store This Dish?
For optimal texture, store the brown bread ice cream in an airtight container in the freezer. It should stay good for about 1 month. Just remember to let it sit at room temperature for a few minutes before scooping it out to make serving easier.
What Other Substitutes Can You Use in Brown Bread Ice Cream Recipe?
1. Granulated Sugar: You can use brown sugar for a deeper flavor.
2. Whole Milk: Swap for almond milk or oat milk for a dairy-free version, keeping in mind it may change texture.
3. Unsalted Butter: Coconut oil can be used for a vegan option.
4. Hazelnuts: Pecans or walnuts can easily replace hazelnuts.
5. Whiskey: For a non-alcoholic version, use vanilla or almond extract to flavor your custard.
Brown Bread Ice Cream Recipe
Equipment
- Oven, Saucepan
Ingredients
- Ice Cream Custard Base
- 6 large egg yolks for richness
- 1 cup 8 fl oz / 240 ml fresh whole milk
- 1 tablespoon O’Driscoll’s Irish Whiskey this is key!
- Pinch of fine sea salt approximately ⅛ teaspoon
- 2 cups 16 fl oz / 480 ml heavy whipping cream
- 1 teaspoon pure vanilla extract for added flavor
- ⅔ cup 5 oz / 142 g white granulated sugar
- Brown Bread Crumbles
- ½ teaspoon ground cinnamon to enhance flavor
- 2 tablespoons about 20 g chopped roasted hazelnuts for texture
- 3 ½ tablespoons 1 ½ oz / 43 g caster sugar
- 1 ⅓ cups 3 ½ oz / 100 g toasted brown bread, crumbled
- ⅛ teaspoon sea salt
- 1 ½ tablespoons ¾ oz / 22 g unsalted butter, melted
Instructions
Step 1: Prepare the Brown Bread Crumbles
- First, preheat your oven to 350°F (175°C). Spread the toasted brown bread on a baking sheet and toast it until it becomes golden brown, around 10 minutes. Let it cool. Then, crumble the bread into small pieces.
Step 2: Make the Custard Base
- In a mixing bowl, whisk the egg yolks and granulated sugar until they become pale and thick. This usually takes about 5 minutes of vigorous whisking.
Step 3: Heat the Milk and Cream
- In a saucepan, combine the milk, heavy cream, and a pinch of salt over medium heat. Stir occasionally until the mixture begins to steam, but don’t boil it. Remove from heat.
Step 4: Combine Egg Mixture and Cream Mixture
- Gradually pour the hot milk mixture into the egg mixture while whisking vigorously. This step is crucial to prevent the eggs from scrambling.
Step 5: Cook the Custard
- Return the mixture to the saucepan and cook over low heat. Stir continuously until the custard thickens enough to coat the back of a spoon. This should take about 8-10 minutes.
Step 6: Incorporate Whiskey and Vanilla
- Once thickened, remove the custard from heat. Stir in the whiskey and vanilla extract. Allow it to cool to room temperature.
Step 7: Chill the Custard
- Cover the custard with plastic wrap, pressing it against the surface to prevent a skin from forming. Chill it in the refrigerator for at least 4 hours, or overnight if possible.
Step 8: Make the Brown Bread Mixture
- In a bowl, mix the crumbled brown bread, cinnamon, caster sugar, hazelnuts, and melted butter. Ensure it’s well combined.
Step 9: Churn the Ice Cream
- Once the custard is chilled, pour it into an ice cream maker. Follow the manufacturer’s instructions to churn for about 25 minutes.
Step 10: Fold in Brown Bread Mixture
- Just before the ice cream reaches a soft-serve consistency, gently fold in the brown bread mixture.
Step 11: Freeze the Ice Cream
- Transfer the ice cream to an airtight container. Freeze for at least 4 hours to firm it up before serving.
Notes
- Use Fresh Ingredients: Quality matters. Use fresh eggs and cream for the best flavor.
2. Chill Everything: To ensure a smooth ice cream, chill the custard base thoroughly before churning.
3. Toast Your Bread: A quick toast brings out the flavor of the bread. Don’t skip this step!
4. Flavor Variations: Experiment with different flavors of whiskey or add spices like nutmeg for a unique twist.
5. Don’t Rush: Allow the ice cream to freeze completely before serving for a better texture.
Nutrition
Frequently Asked Questions
1. Can you make brown bread ice cream without an ice cream maker?
Absolutely! Simply pour the cooled custard into a shallow dish, freeze it, and stir every 30 minutes for a couple of hours until creamy.
2. Is it safe to eat raw egg yolks in the custard?
Using pasteurized eggs can eliminate the risk associated with raw egg consumption. This method is safe and often recommended in recipes that require raw eggs.
3. Can I add other mix-ins?
Definitely! Chocolate chips, dried fruits, or even a swirl of caramel can create exciting variations.
4. How long will the ice cream last in the freezer?
The ice cream can last one month in the freezer. It’s best consumed within this timeframe for optimal flavor and texture.
5. Can I use store-bought brown bread?
Yes, store-bought brown bread works perfectly. Opt for a hearty one for the best texture and flavor.
Conclusion
Making brown bread ice cream is more than just a recipe. It’s an embrace of flavors that tells a story of warmth, comfort, and creativity. It perfectly combines everyday ingredients into something magical. Grab your friends, a spoon, and maybe an extra bowl for two! This summer treat is bound to become a crowd-pleaser, offering a wonderful twist on traditional ice cream. Each scoop is a reminder that sometimes, the best recipes come from a little creativity and heart. So, get your ingredients ready; the ice cream adventure awaits!
