Brown Bread Ice Cream Recipe
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.
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
Calories: 250kcalCarbohydrates: 21gProtein: 3gFat: 18gCholesterol: 135mgSodium: 120mgSugar: 14g
Tried this recipe?Let us know how it was!