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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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
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.
Add the light brown sugar to the breadcrumbs and continue stirring for another 3-4 minutes until the breadcrumbs are golden and caramelized.
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.
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.
In a separate bowl, whisk together the egg yolks, remaining caster sugar (50g), and vanilla extract until smooth and pale in color.
Gradually pour the warm cream mixture into the egg mixture, whisking constantly to prevent curdling.
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.
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.
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.
Transfer the ice cream to a lidded container and freeze for at least 3 hours to firm up before serving.
Serve scoops of the rich brown bread ice cream on its own or with a drizzle of caramel sauce for extra indulgence!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 29.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 129 mg | 10% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
