The buttery, caramelized nuggets of toasty brown bread studding this ice cream balance perfectly with the slightly tangy taste of the sour cream in the base.
By Helena Berthon
Brown Bread Ice Cream
- Total Time: 1 hour 30 mins
- Yield: 1¼ quarts 1x
Description
The buttery, caramelized nuggets of toasty brown bread studding this ice cream balance perfectly with the slightly tangy taste of the sour cream in the base.
Ingredients
Scale
For the caramelized brown bread crumbs:
- 2–3 slices of brown bread (250g)
- 45g (3 tbsp) butter, salted or unsalted
- 100g (½ cup) caster sugar
- ¾ teaspoon ground ginger
- ¼ teaspoon salt
For the ice cream custard:
- 250ml (1 cup) whole milk
- 375ml (1½ cups) double (heavy) cream
- 65g (1/3 cup) caster sugar plus 65g (1/3 cup) brown sugar (dark or light)
- A pinch of salt
- 225g (8 ounces) sour cream
- 5 large egg yolks
- ½ tsp vanilla extract
Instructions
- To make the brown bread crumbs, preheat the oven to 180ºC (350ºF ).
- Crumble the bread into small, bite-sized bits. The largest should be no bigger than a kernel of corn. Heat the butter in a frying pan until it melts, then continue to cook until it starts to brown. Remove from the heat and stir in the bread bits, 100g (½ cup) sugar, cinnamon, and salt.
- Spread on the baking sheet and cook for 20 to 30 minutes, stirring a few times during baking, until the bread bits are well-toasted; a deep, dark brown. Cool completely.
- To make the ice cream, heat the milk, 125ml (½ cup) of double cream, sugar and salt in a saucepan. Pour the remaining 250ml (1 cup) into a medium-sized bowl and the sour cream. Set a mesh strainer over the top and set the bowl in an ice bath.
- In a separate bowl, stir together the egg yolks. Gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream and sour cream and stir until smooth. Stir in the vanilla.
- Refrigerate until thoroughly chilled, preferably overnight, then freeze in your ice cream maker according to the manufacturer’s instructions. Once churned, quickly fold in about two-thirds of the brown bread crumbs, or as much as to your liking, then store the ice cream in the freezer until firm and ready to serve.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Helena Berthon
