Brown Bread Ice Cream No Ice Cream Maker Necessary Food

BROWN BREAD ICE CREAM (NO ICE CREAM MAKER NECESSARY)

Steps:

• Whisk egg yolks and sugar in bowl until pale and creamy; heat buttermilk in pan until simmering but not boiling; carefully pour milk over the yolk mixture, whisking constantly; return mixture to pan and cook custard gently over low heat, stirring constantly until mixture lightly coats the back of a wooden spoon; remove from heat (do not allow to boil or it will curdle!); stir in rum and vanilla; transfer mixture to a bowl and fold in the breadcrumbs; place a piece of plastic wrap directly on the surface to prevent a skin from forming and cool.
• Beat cream until soft peaks form; carefully fold cream into cooled custard; pour into freezer container and freeze until lightly frozen.

IRISH BROWN BREAD ICE CREAM

Steps:

• Preheat oven to 375°F. Line baking sheet with foil; butter foil. Mix breadcrumbs, 3 tablespoons sugar and brown sugar in medium bowl. Scatter over prepared baking sheet. Bake until sugar begins to melt and crumbs are slightly darker, stirring crumbs occasionally with metal spatula to prevent sticking, about 10 minutes. Transfer breadcrumbs to bowl and cool. Break crumbs into small pieces.
• Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and let steep 30 minutes.
• Whisk egg yolks and 5 tablespoons sugar in large bowl to blend. Gradually whisk in milk mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into small bowl. Chill custard until cold, stirring occasionally, about 1 hour.
• Beat whipping cream in large bowl until firm peaks form. Fold custard into cream. Gently fold into breadcrumbs. Transfer to covered containers and freeze. (Can be prepared 3 days ahead. Keep frozen.)
• Combine strawberries and remaining 6 tablespoons sugar in medium bowl. Let stand until juices form, about 20 minutes. Scoop ice cream into bowls. Spoon strawberries and juices over and serve.

BROWN BREAD ICE CREAM

Steps:

• Spread the crumbs out evenly on a large baking tray and toast under the grill, turning them at short intervals so that they brown evenly. Measure the cream into a jug and stir in the cooled, browned crumbs and the remaining ingredients; cover and chill for 1 hour to give the crumbs a chance to soften.
• Combine the crumbs with an equal quantity (135g/0.75 cup/4.75 oz) of Demerara sugar. Spread out evenly on a large baking tray. Preheat the grill on medium to high, then position the baking tray 7.5-10 cm/3-4 inches from the heat source.
• From now on do not leave the grill but continue toasting and regularly and evenly re-spreading the crumbs until the mixture is an overall colour - just one stop lighter than muscovado sugar.
• As it browns the mixture will get stickier as the sugar melts, but try to spread it as evenly as possible. When sufficiently browned, remove and leave to cool. When cool, pound the lumps of crumb/sugar mix until reduced to the size of Demerara sugar crystals. Measure the cream into a jug and stir in the crushed crumb/sugar mix and remaining ingredients, including the remaining Demerara sugar. Cover and transfer to the fridge to chill for 2 hours. This gives the crumb mix a chance to soften, but leaves a minimal crunch in the finished texture of the ice cream.
• When ready, either still freeze or start the ice-cream machine, giving the mix a good stir before pouring it into the machine. Churn until the mixture has the consistency of softly whipped cream. Now quickly scrape into plastic freezer boxes and cover with a piece of waxed or greaseproof paper and a lid.
• Serve within 1 hour. If the ice becomes solid it will need about 30 minutes in the fridge before it is soft enough to serve.

HOMEMADE BROWN BREAD ICE CREAM

Steps:

• In a medium hot oven, bake/brown the breadcrumbs in a roasting tin for approx 10 to 15 mins, turning often.
• Make a custard base using 1/2 pint (300ml) of the cream along with the sugar and egg yolks and leave to cool.
• Directions for making a custard base:.
• Ingredients: 4 egg yolks, 1/2 pint (250ml) milk, 1/2 pint (250ml) double/heavy cream, 4 oz (100g) sugar or caster sugar, 2 teaspoons vanilla extract (or according to taste).
• Scald the milk (bring slowly up to boiling point in a saucepan).
• Separately, mix together the egg yolks and sugar until thick.
• Pour into this the hot milk, whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
• When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat.
• Leave to cool.
• When the mixture is cold, stir in the breadcrumbs, vanilla extract and rest of the cream and then transfer the complete mixture into an ice cream maker.
• Freeze following the manufacturer's instructions BUT just as it's starting to freeze whisk the egg whites until fluffy and add to the mixture, thereafter continuing the freezing process.