Brown Bread Ice Cream Recipe

1. Place a saucepan over a medium heat on the hob then pour in the Milk and Cream. Bring up to simmering point whilst stirring occasionally.
2. Meanwhile, whisk together 75g Caster Sugar with the 4 Egg Yolks until thick and pale.
3. When the Milk and Cream are simmering, remove from the hob and slowly add to the Egg Yolk and Sugar whilst slowly whisking.
4. Pour the mixture into a clean saucepan over a low heat on the hob. Continuously stir for 10-15 minutes until the sauce has thickened up and sticks to the back of a wooden spoon. Do not heat too quickly otherwise the egg will scramble!
5. When thickened, transfer into a heatproof bowl and leave in the fridge to cool thoroughly.
6. Meanwhile, prepare the brown bread flavouring by tearing up the Brown Bread (with crusts) and place in a blender to make fine breadcrumbs.
7. Mix the Breadcrumbs and Demerara Sugar together in a bowl then thinly spread on a baking tray lined with greaseproof paper.
8. Place under a preheated grill for 5-6 minutes until it has just started to caramelise. Then remove and leave to cool. Then crumble the mixture into fine pieces.
9. Once everything is cool, pour the custard mixture and brown bread mixture into the bowl of an ice cream maker. Choose the desired hardness setting for your ice cream then start the machine.
10. Once the machine has finished, scrape the ice cream from the bowl and paddle into a freezer proof container. Leave to set further in the freezer if required, then enjoy.

For more ice cream recipes, check out my homemade Strawberry Ice Cream recipe.