Brown Bread Ice Cream Recipes

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.

Steps:

• Combine breadcrumbs, demerara sugar and hazelnuts.
• Put them on a (lined) baking tray and grill them, redistributing them regularly, until they are golden brown under a preheated hot grill, watch that it doesn’t burn and turn black.
• Leave to cool.
• Whisk the egg whites until stiff and gradually add the white sugar until you have a glossy meringue Fold the cream into the meringue, together with the cold breadcrumb mixture.
• Turn into a freezer proof mold, cover, seal and freeze until solid.
• Remove from the freezer 15 to 20 minutes before you want to serve it.

Steps:

• To make the caramelised breadcrumbs, heat oven to 180C/160C fan/gas 4. Tear half the bread into little pieces (it's better doing this by hand than in a food processor. The largestpiece should be no bigger than a petit pois). Whizz the rest in a food processor into coarse crumbs. It's best to have a mixture of textures.
• In a frying pan, heat the butter until it melts, then continue to cook until it starts to brown a little. Remove from the heat and stir in the bread and sugar. Spread out on a baking sheet (it's important that the mixture is not in clumps) and cook for 20 mins, tossing a few times during baking, until toasted. Leave to cool.
• Heat the cream with 100g sugar and a pinch of salt in a heavy-bottomed saucepan until it comes to just under the boil. Take off the heat. Leave to sit for about 5 mins. Beat the egg yolks in a bowl with the remaining sugar and pour in the cream, stirring continuously. Wash out the saucepan, then pour the cream mixture into it.
• Set over a low heat and cook, stirring, until the mixture thickens enough to coat the back of a spoon. It will take about 8-10 mins. Make sure the custard doesn't boil or it will curdle. As soon as it's thick enough, transfer to a cold bowl and stir in the buttermilk. Keep stirring the mixture at intervals as it cools. Cover the custard and put in the fridge to chill.
• Churn the custard in an ice cream machine following the manufacturer's instructions, adding the breadcrumbs when the ice cream is almost frozen. Transfer to a container, cover with cling film and keep in the freezer. If you don't have an ice cream machine, pour the mixture into a shallow container and put in the freezer. Remove from the freezer every couple of hours and beat vigorously to break up the ice crystals, adding the breadcrumbs when the ice cream is almost frozen. You want to end up with a smooth, creamy mixture.

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.

Steps:

• Whiz the bread in the food processor to make crumbs. Mix the brown sugar with the melted butter and add the crumbs, stir well then spread the mixture on a baking sheet.
• Bake the crumbs in a pre-heated oven at 350º for 15-20 minutes, turning from time to time until they are toasted and crisp. Allow to cool. Break crumbs a bit into little nuggets. Store cooled crumbs in ziploc bag until ready to use.
• Cut the vanilla pod open and scrape out the seeds. Pour the milk into a heavy-based saucepan, add the vanilla pod and seeds and bring to a boil. Remove from the heat and leave for 15 minutes to allow the flavors to infuse. If using vanilla extract - make sure to use a quality vanilla - not imitation. Add vanilla extract to heated milk if using that method.
• Whisk the egg yolks, sugar and cornstarch in a bowl until thick and pale. Gradually pour on the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle heat, stirring all the time. When the custard thickens and coats the back of the spoon, strain out the pod, add the brandy and chill 6-8 hours or overnight for best results.
• When ready to make the ice cream, stir the cream into the chilled custard mixture and churn the mixture until thick but not solid. You need to "listen" to the churn, when it slows and strains then stop the motor to add the crumbs. Rub the breadcrumbs between your fingers to break up any clumps. Stir the crumbs into the mixture, churn for another 10 minutes or until motor stops. Serve immediately or you can place in freezer and enjoy over several days.
• Note: It says that this ice-cream was popular in Victorian times - it's always nice to know that we can still enjoy old recipes!

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.

Steps:

• Make the Ballymaloe vanilla ice cream and freeze.
• Preheat the oven to 450°F.
• Spread the chunky bread crumbs on a baking sheet. Sprinkle with sugar and toast in the oven for 10-15 minutes. Stir every 4 or 5 minutes until the sugar caramelizes and coats the bread crumbs. Spread onto a Silpat mat and let cool. Then pulse the caramelized bread crumbs into small, chunky bits in a food processor.
• When the ice cream is semi-frozen, fold in the bread crumbs and freeze until fully frozen.