Brown Bread Ice Cream

Brown Bread Ice Cream is a uniquely indulgent dessert that combines the flavors of caramelized, toasted brown bread with creamy, sweet vanilla ice cream. This nostalgic treat has a wonderfully rich and comforting flavor, with crunchy bits of caramelized bread mixed into smooth, silky ice cream. The toasted brown bread is transformed into a delectable caramelized crumb, adding a toasty, nutty crunch that perfectly contrasts with the creaminess of the ice cream base. The result is a dessert that feels both familiar and new—perfect for those looking to try something outside the traditional ice cream flavors. It’s a great way to use leftover bread and turn it into a sophisticated, one-of-a-kind frozen treat!

Ingredients:

For the brown bread crumbs:

• 3 slices of whole wheat bread (or brown bread)
• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• Pinch of salt

For the ice cream base:

• 2 cups heavy cream (or coconut cream for a dairy-free option)
• 1 cup whole milk (or almond milk for dairy-free)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 1 tablespoon cornstarch (optional, for added thickness)

Instructions:

1. Make the brown bread crumbs:
   Preheat your oven to 350°F (175°C). Cut the slices of brown bread into small cubes. In a skillet, melt the butter over medium heat. Add the bread cubes and sauté them for 2-3 minutes, until they are golden and crispy. Sprinkle the brown sugar and pinch of salt over the bread crumbs, stirring to coat them evenly. Let them toast for another 2-3 minutes until the sugar melts and forms a caramelized crust around the bread. Remove from heat and set aside to cool.
2. Prepare the ice cream base:
   In a medium saucepan, combine the heavy cream, milk, and sugar. Heat the mixture over medium heat, stirring occasionally, until it begins to steam (but not boil). While the cream mixture is heating, whisk the egg yolks in a separate bowl. Once the milk mixture is hot, slowly pour about a third of it into the yolks while whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining milk and cream.
3. Cook the custard:
   Cook the custard over low to medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. If using cornstarch, mix it with a little cold milk and add it to the custard at this point to help thicken. Remove the custard from heat once it has reached the right consistency. Stir in the vanilla extract.
4. Cool the custard:
   Pour the custard into a clean bowl and allow it to cool to room temperature. Once cooled, cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours, or overnight for best results.
5. Churn the ice cream:
   Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. The ice cream should be thick and creamy when done.
6. Add the brown bread crumbs:
   In the last few minutes of churning, add the caramelized brown bread crumbs to the ice cream, letting them mix in evenly.
7. Freeze the ice cream:
   Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
8. Serve:
   Scoop the Brown Bread Ice Cream into bowls or cones and enjoy! The caramelized bread crumbs add a wonderful crunch and sweetness that perfectly balances the richness of the ice cream.