Brown Bread Ice Cream

Brown Bread Ice Cream Here’s the ice cream recipe that Sean and I presented at the cooking demonstration during the food festival. We also made the chocolate whiskey sauce to go with it.

I know I have already posted a Brown Bread and Guinness ice cream recipe, but this has a new improved method for caramalising the brown bread – i.e. simply melting the brown sugar and adding the bread crumbs. It’s so much easier and tastes just as good!!!

BROWN BREAD ICE CREAM

Ingredients:

  • 130g sugar
  • 4 Egg yolks
  • 220ml cream
  • 200ml milk
  • 1/3 vanilla bean
  • 250ml volume stale brown bread crumbs
  • 75g dark brown sugar
  • 1 tablespoon water

What to do:

  1. Cut the vanilla bean lengthwise and put in a saucepan with the milk.
  2. Bring the milk to a simmer. Remove from the heat.
  3. Stir for about a minute. Remove the vanilla bean.
  4. Beat the sugar and egg yolks together until thick and pale yellow.
  5. Beat the warm milk into the eggs and sugar in a slow stream (don’t over mix).
  6. Pour the mixture back into pan, and place over low heat.
  7. Brown Bread Ice Cream CloseStir until the custard thickens (around 60C).
  8. Allow the custard to cool.
  9. Stir in the cream.
  10. Melt brown sugar and water in a saucepan over medium heat until the sugar crystals have dissolved.
  11. Stir in the bread crumbs and allow to cool.
  12. Freeze the mix using a domestic ice cream machine, or cover and place in the freezer.
  13. Add the brown bread once the ice cream is thick.

Notes: 1. Use a very dark brown bread for best results. 2. If it is a fresh loaf, you can crush it into crumbs, spread it on a baking tray, and bake it at low temperature (50C) for a couple of hours to dry it out. 3. A fast way to make (small) bread crumbs is to use a blender or food processor.

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11 thoughts on “Brown Bread Ice Cream

  1. I have to say I have never had brown bread ice cream but it sounds lovely and not too unhealthy, it’s got a bit of fibre in there 😉 and anything with Whiskey is a bonus. Congrats on the success of the food festival.

  2. Sounds lovely – very tempted to try it out. Could you make it without an icecream maker? Also, should it really read 200 cups of milk?

  3. Had my first brown bread ice cream at an Irish Pub in Phoeniz, Arizona USA. Found your receipe and it looks great – can’t wait to try it on my friends in Texas.

  4. I have heard you can make ice cream easily using a quality pre-made custard instead of all the hoo-ha with the egg yolks. Anyone tried this or think it would be a good idea?

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