Easy Brown Bread Ice Cream
Indulge in a creamy, nostalgic treat with this Easy Brown Bread Ice Cream, a delightful twist on classic desserts. This unique recipe combines crunchy, caramelized brown bread crumbs with a rich, velvety custard base infused with vanilla, creating a harmonious blend of textures and flavors. With a mix of heavy cream, egg yolks, and a touch of brown sugar, this homemade ice cream offers a luxurious yet approachable way to elevate your dessert game. Perfectly crisp bread crumbs add a surprising nutty crunch to every scoop, making it an ideal dessert for impressing guests or satisfying your sweet tooth. Serve it solo or pair with a drizzle of caramel sauce for a decadent finish. This homemade ice cream recipe is easy to follow, requires minimal prep time, and yields a sophisticated treat bursting with flavor and charm!
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Ingredients
- 100 g Brown bread crumbs (fresh or slightly stale)
- 30 g Unsalted butter
- 50 g Light brown sugar
- 400 ml Double cream (heavy cream)
- 200 ml Whole milk
- 100 g Caster sugar (superfine sugar)
- 4 Egg yolks
- 1 tsp Vanilla extract
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Step 2
In a skillet or pan, melt the unsalted butter over medium heat. Stir in the breadcrumbs and cook for 2-3 minutes until lightly toasted.
Step 3
Add the light brown sugar to the breadcrumbs and continue stirring for another 3-4 minutes until the breadcrumbs are golden and caramelized.
Step 4
Spread the caramelized breadcrumbs onto the prepared baking sheet in an even layer. Bake for 5-7 minutes, stirring halfway through, until crisp. Remove from the oven and let cool completely.
Step 5
In a medium saucepan, combine the double cream, whole milk, and 50g of the caster sugar. Heat over medium-low heat until the mixture just begins to steam, but do not boil.
Step 6
In a separate bowl, whisk together the egg yolks, remaining caster sugar (50g), and vanilla extract until smooth and pale in color.
Step 7
Gradually pour the warm cream mixture into the egg mixture, whisking constantly to prevent curdling.
Step 8
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (around 5-7 minutes). Do not allow it to boil.
Step 9
Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Step 10
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions. During the last 5 minutes of churning, fold in the cooled, caramelized brown bread crumbs.
Step 11
Transfer the ice cream to a lidded container and freeze for at least 3 hours to firm up before serving.
Step 12
Serve scoops of the rich brown bread ice cream on its own or with a drizzle of caramel sauce for extra indulgence!
Nutrition Facts
| Serving size | 958.5 grams (958.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2861 |
| Total Fat 198.40g | 254% |
| Saturated Fat 117.70g | 589% |
| Polyunsaturated Fat 0.20g | |
| Cholesterol 1349mg | 450% |
| Sodium 769mg | 33% |
| Total Carbohydrate 243.70g | 89% |
| Dietary Fiber 7.00g | 25% |
| Total Sugars 177.10g | |
| Protein 38.20g | 76% |
| Vitamin D 324IU | 1620% |
| Calcium 805mg | 62% |
| Iron 5mg | 30% |
| Potassium 913mg | 19% |
Source of Calories