Brown bread ice-cream. It was predicted to be a ‘waste of good custard’, but it was a massive hit. Although, we found it doesn’t really keep well, as the caramelised bread goes a bit soft.
What is your favourite flavour of ice-cream?
Brown bread ice-cream
Takes 1 hour 40 mins (35 mins hands-on, 35 mins cooling, 30 mins churning)
1 small wholemeal roll (about 125g)
50g demerara sugar
4 egg yolks
75g caster sugar
600ml single cream
1tsp vanilla essence
First, make the caramelised breadcrumbs. Preheat the oven to 180 degrees. Blitz the roll in a food processor to reasonably fine breadcrumbs. Mix the crumbs with the demerara, then spread them out on a baking sheet. Bake for 15-20 minutes until evenly browned, turning frequently. Remove from the oven, break up any lumps, and keep until needed.
Next, make the custard. Whisk the egg yolks and caster sugar together in a heatproof bowl. Heat the cream until small bubbles appear round the edge of the pan. Slowly pour onto the egg mixture, whisking all the time. Then stand the bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir continuously until it thickens (about 10-15 minutes). Take it from the heat, add the vanilla essence, and set aside to cool.
Churn in the machine, and add the breadcrumbs a few minutes before it is ready.