Brown Bread Ice Cream

Method16 steps

1. 1

   Step 1: Plan ahead to prepare the custard and toasted bread crumbs separately. The custard must chill before churning, and the churned ice cream must freeze before serving.

2. 2

   Step 2: Freeze the drum of your ice-cream maker for a minimum of 24 hours if using

3. 3

   Step 3: In a small pot, simmer the heavy cream, milk, ⅓ cup of the listed custard sugar (⅓ cup), and ⅛ teaspoon salt until the sugar dissolves, about 5 minutes. Remove from the heat.

   Uses 2 cups (16 fl oz/ 480 ml) heavy cream · 1 cup (8 fl oz/240 ml) whole milk · ⅛ teaspoon salt · ⅓ cup granulated sugar for cream

4. 4

   Step 4: In a separate bowl, whisk the egg yolks (6 large) with the remaining ⅓ cup custard sugar until combined, about 20 seconds.

   Uses 6 large egg yolks · remaining ⅓ cup granulated sugar for yolks

5. 5

   Step 5: Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.

   Uses hot sweetened cream · whisked yolks and sugar

6. 6

   Step 6: Remove from the heat and add the whiskey (1 tablespoon).

   Uses thickened custard · 1 tablespoon O’Driscolls Whiskey

7. 7

   Step 7: Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill for a minimum of 4 hours, preferably overnight for better flavor.

   Uses whiskey custard

8. 8

   Step 8: Prepare the brown bread crumb topping while the custard chills.

9. 9

   Step 9: Preheat the oven to 350ºF (180ºC) and set aside a small baking sheet.

10. 10

    Step 10: In a small bowl, crumble the brown bread into small, bite-sized bits. The largest should be no bigger than a kernel of corn.

    Uses 1 ⅓ cups (3 ½ oz/100g) crumbled brown bread

11. 11

    Step 11: To the bowl add the melted butter, sugar, cinnamon (½ teaspoon) and salt (⅛ teaspoon).

    Uses crumbled brown bread · 1 ½ tablespoons (¾ oz/22 g) butter, melted · 3 ½ tablespoons (1 ½ oz/43 g) granulated sugar · ½ teaspoon ground cinnamon · ⅛ teaspoon salt, for brown bread crumbs

12. 12

    Step 12: Spread on the baking sheet and cook for about 15 minutes, stirring a few times during baking, until the bread bits are well-toasted; a deep, dark brown.

    Toast Bread Crumbs · 15 minUses buttered sugared bread crumbs

13. 13

    Step 13: Cool completely then store in an air-tight container until ready to use. (They can be made 3 days in advance and stored at room temperature.)

    Uses toasted bread crumbs

14. 14

    Step 14: Have the chilled custard and completely cooled toasted bread crumbs ready before churning.

15. 15

    Step 15: Churn in your ice cream maker according to the manufacturer’s instructions. Once the consistency of soft serve ice-cream, quickly fold in the brown bread crumbs reserving 2 tablespoons to scatter over the top of the ice cream.

    Uses chilled whiskey custard · cooled toasted crumbs, reserving 2 tablespoons

16. 16

    Step 16: Scoop into a freezer safe container, scatter over remaining crumbles and store in the freezer for at least 4 hours before serving. Keep ice cream in the freezer for up to 6 weeks. Serve with Whiskey Caramel Sauce if desired.

    Uses churned ice cream with most crumbs · reserved 2 tablespoons toasted crumbs · Whiskey Caramel Sauce, optional for serving