Brown Bread Ice Cream – Who’d Have Thought It Would Taste So Good?

Following a recent spell of snow-induced, non-stop viewing of The Food Network (which coincided with a substantial loss of brain cells…), a discussion around making Ice Cream came up. The topic of Brown Bread Ice Cream ensued – I had never even heard of this as an Ice Cream flavour before let alone tried it, but a speedy Google later and I was presented with website after website of recipes for it!

Rach’s recent endeavour into Ice Cream making, added to my curiosity, was enough inspiration for me to do a bit more research and have a go at making it myself!

IMG_1258There are lots of different recipes available for Brown Bread Ice Cream, but the method seems pretty unanimous, albeit with some variation of ingredients. Some recipes suggest the use of half a tablespoon of alcohol (rum or whiskey) to be mixed with the egg yolks before folding into the egg whites, but as I’m not really a hardened drinker, neither of these were available to me so I went without. Similarly, some recipes also suggest the use of soft dark brown sugar, but I only had soft light brown sugar (and it still tastes glorious!) The caramelised breadcrumbs give it an almost nutty flavour. It really is delicious! This recipe uses uncooked eggs so it isn’t advisable for pregnant women to enjoy (apologies to my big sister for this!)

The following recipe makes enough to fill a 1L freezable tub.

Ingredients:

  • 85g brown breadcrumbs (approximately 2 slices of medium sliced bread)
  • 85g soft light brown sugar
  • 2 large eggs, separated
  • 300ml double cream
  • 85g sifted icing sugar

Method:

1. Use a food processor to blitz the bread into fine breadcrumbs. Mix these with the brown sugar and pour onto a lined baking tray. Pop this under a moderate grill for 8 – 10 minutes. Keep a close eye on it and stir frequently. You want the breadcrumbs and sugar to caramelise, not burn. Leave to cool and then fork through to break it up.

IMG_12242. Whisk the egg whites until just becoming stiff. Then fold in the yolks carefully.

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3. Whisk the cream and icing sugar together in another bowl until the consistency of a thin custard.

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4. Then fold this into your egg mixture along with the breadcrumbs.

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5. Pour the combined mixture into a shallow freezer container and freeze for a minimum of 4 hours. I found a recycled Ice Cream container (1L) worked perfectly!

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6. Lastly, enjoy! 🙂

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