In this article I show you how to make brown bread ice cream. This is a recipe that was given to me by my Aunt Maud, my favourite aunt in many ways, not least of which is because she is a superb cook. I am not sure where she got the recipe from, but it is inspired, the combination of creamy vanilla ice cream and sweet crunchy breadcrumbs makes for a great partnership.
This recipe is unchanged from the recipe she uses, although I suggest adding a drop of liqueur if you want to give it a bit more ooomph. Aunt Maud thinks this is totally unnecessary, and to be honest it is, but sometimes you need to treat yourself. I find Tia Maria works especially well.
Recipe for Brown Bread Ice Cream
375ml Double Cream
225ml Full Fat Milk
125g Brown Sugar
1 Vanilla Pod
4 Large Egg Yolks
175g Brown Bread
To make the custard base
Split the vanilla pod and scrape out the seeds in to the cream and milk mixture. Heat over a medium heat until it is almost at boiling point. DO NOT LET IT BOIL. Place in a bowl and let it cool for about 30 minutes.
Mix the egg yolks with two thirds of the sugar until you have a smooth paste. If you need to add a tablespoon of the milk and cream to help it along do so.
Reheat the milk and cream until it is almost at boiling point again and then blend with the egg yolks and sugar. Stir the egg yolks and the sugar in to the mixture quickly.
Place over a low heat and stir constantly for about ten minutes until the mixture coats the back of a wooden spoon. If using a liqueur add this to the mixture now. Let the custard cool for 3 to 4 hours until you are ready to use.
To make the brown breadcrumbs
Place the butter in a pan and add the breadcrumbs and the remainder of the sugar. Stir the breadcrumbs continuously until they are crispy and golden. Put these to one side as they will be used half way through the freezing process.
To make the ice cream
Pour the custard mixture in to your Ice Cream Maker and churn. With about 15 minutes to go until the ice cream is finished add the crispy breadcrumbs. Freeze for no longer than 3 to 4 days.
I hope you enjoy making and eating this ice cream as much as I do. If you would like more ice cream recipes please visit my website http://myhomemadeicecream.com