Brown Bread Ice Cream

Okay, okay. I know I said on Friday that I would be posting another St. Patrick's Day recipe over the weekend. I tried to make an Irish grilled cheese using brown bread, Irish cheddar and corned beef. In theory it was a good idea, but the brown bread wasn't browning as much as I wanted it to. I suppose I could have just done it on regular bread but I wasn't feeling it. Instead I just happily popped little pieces of cheddar and corned beef in my mouth as I watched TV. Anyways, you might be wondering why I would ever put bread in ice cream. I was a little skeptical myself when I heard of it but as soon as I saw that you actually caramelize the bread crumbs I was sold. I had about half of my brown bread loaf left so I caramelized all of the bread crumbs and put the leftovers in a tupperware to use as a topping for later. I keep eating them every time I pass the tupperware because they're so good. Just crunchy little cinnamony bread bits. I love it. I highly suggest you try this ice cream! If you don't have brown bread any kind of hearty bread will do!

Ingredients:

3/4 cup sugar

1 cup whole milk

2 cups heavy cream

1/8 tsp salt

5 large egg yolks

1 1/2 tsp pure vanilla extract

1/2 tsp Irish Whiskey

4 oz crumbled brown bread

4 oz dark brown sugar

1 tsp ground cinnamon (I added this to the original recipe, can be omitted)

Directions:

In a medium sized saucepan, whisk together the sugar, whole milk, heavy cream, salt and egg yolks. Heat over medium and continue whisking until the mixture is thickened enough to coat the back of a spoon. Remove from the heat and stir in the vanilla and whiskey. Strain the mixture through a metal sieve into a metal bowl. Place in an ice bath to cool and then wrap with plastic wrap and cool in refrigerator to chill ( preferably 5-6 hours or overnight). Place mixture in an ice cream machine and freeze according to the manufacturer's directions. Meanwhile, place crumbled brown bread, brown sugar, and cinnamon in a large skillet. Mix together with hands. Heat over medium, continually stirring with a rubber spatula so that the sugars don't burn. Continue doing so until the sugar has carmalized. Spread out on a sheet of parchment paper to cool completely.

When the ice cream has finished churning, transfer it to a freezer safe tupperware container. Mix in the bread crumbs a little bit at a time until you've reached an amount to your liking. Save the rest in a tupperware for extra topping. Freeze completely in the freezer. 

Makes approximately 1 quart of ice cream. 

Source: Recipe from Being The Secret Ingredient