Brown Bread & Guinness Ice Cream
March 13th, 2007
We have made one of the nicest flavours to ever have come out of our production, and it is Brown Bread and Guinness ice cream. My brother Sean wanted a special flavour for St. Patrick’s Day, and this is what we came up with. Here it is:
Murphys Brown Bread and Guinness Ice Cream
Ingredients:
1 Cup (237ml) Sugar
5 Egg Yolks
1 1/8 Cups (266ml) Cream
1 1/8 Cups (266ml) Milk
1 Can (500 ml) + 2 tbsp. Guinness
2 Cups (500 ml) volume of stale brown bread crumbs (use a dense, dark brown loaf).
7 Oz (200gm) Dark brown sugar
Yield: 6 Servings
1. Measure out 100ml of Guinness and set aside.
2. Boil 400ml Guinness until it reduces to 100ml in volume. Cool.
3. Beat the sugar and egg yolks together until thick and pale yellow.
4. Bring the milk to a simmer.
5. Beat the milk into the eggs and sugar in a slow stream.
6. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!
7. Allow the custard to cool.
8. Put the dark brown sugar in a pan, add the 2 tbsp. Guinness, and cook until it is melted and completely liquid. Remove from the heat.
9. Stir the bread crumbs into the melted sugar, then spread on a baking tray and cook in the oven at 175C (350F) for about 20 min, until the brown sugar is caramelised and the crumbs are crispy. Keep an eye on it, though, that it doesn’t burn.
10. Cool the crumbs, and add to the custard base.
11. Stir in both the reduced and non-reduced Guinness.
9. Whip the cream.
10. Gently fold into the custard.
11. Freeze using a domestic ice cream machine, or cover and place in the freezer.
Notes:
1. I haven’t made this recipe for home use, so I would love any feedback if you try it!
2. I combine reduced and non-reduced Guinness because using just reduced loses a bit of freshness in terms of flavour.
Technorati tags: brown bread, guinness, St. Patrick’s Day, ice cream, recipe, Irish
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March 14th, 2007 at 3:53 pm
I just stumbled across your blog today while looking for a Bailey’s brownie recipe for St. Patrick’s Day. My husband & I spent about a week in Dingle in April 2005 and fell in love with it and the area. We can’t wait to go back (and will look up your store when we do!)
March 14th, 2007 at 9:20 pm
I am SO making this for St. Patrick’s Day!
Thank you!
March 15th, 2007 at 3:02 am
I came over from Lisa’s site. I love ice cream (hence the name of my blog) and my great grandparents were from Ireland. I’m sure I will be back often.
March 15th, 2007 at 8:53 pm
OMG it’s very unusual to put a bread crumble into the ice cream but I think it’s also very interesting
I’ll try it soon!
Thanks for recipe.
March 23rd, 2007 at 11:18 am
Hello Kieran (also my Dad’s name), and others…well I made the ice cream last night, and just bought it in to work for people to try. They think it was a) very tasty - the guinness isn’t too strong, and works very harmoniously with the sweetness. b) the bread is essential, but I think the bread I used was a little too stale - effectively toast like, so to make lovely crumbs was hard.
Questions: - could one use biscuit pieces instead of bread, or is a savoury element necessary? And do you have any suggestions as to what you could serve it with? We might try bananas at lunch.
I’ll send some photos over to you. You’ll notice the ‘lumps’ of un-crumbed bread and hardened brown sugar lodged rather ominously within the icecream itself. Ominous but tasty.
March 23rd, 2007 at 9:55 pm
Thanks, Donal, and thanks for the photos! As for the biscuit pieces - why not? Half the fun of making ice cream is playing. Just watch the sweetness. It might be a bit cloying if the biscuits are very sweet…
March 28th, 2007 at 8:28 pm
I made this for St. Patrick’s Day, and loved it! It was good in the soft serve stage, but much better when fully frozen. I used bread that was too fresh, but it really combined well with the brown sugar, and I purposly left larger ‘chunks’ to get a good bite. I posted about it on my blog: http://thefoodsnob.typepad.com.
I had a little much for my ice cream maker (Krups) but managed to put it all in. Was the custard meant to be fully chilled before mixing with the rest? I chilled it in the freezer, worked well.
A definate keeper, thank you!