In my efforts to become a sourdough maestro, I have some rubbish bread which needs another function. Long behold a recipe in the River Cottage Bread Book for Brown Bread Ice Cream, it had merits! You can find the recipe online here.
The ice cream base is vanilla custard, and the bread is ‘toasted’ with sugar then added towards the end of the ice cream machine cycle.
100g fresh, or one- or two day- old wholemeal bread or baked bread that went wrong
100g soft light brown sugar, or demerara
250ml whole milk / soya milk
1 vanilla pod
6 egg yolks
125g caster sugar
250ml double cream
Ice cream maker
Preheat the oven to 180C/gas 4. Tear the bread into smallish pieces or grate, toss with the brown sugar and scatter on a baking tray. Bake in the oven for 10 minutes or so, until quite dark and caramelised. Leave to cool on the tray. Meanwhile, pour the milk into a heavy-based pan.
Split the vanilla pod lengthways, scrape out the seeds with a teaspoon and add them to the milk together with the empty pod. Slowly bring just to the boil. Meanwhile, in a large mixing bowl, briefly whisk together the egg yolks and caster sugar, then slowly pour in the hot milk, whisking constantly.
Tip in the vanilla pod, too. Pour the mixture back into the saucepan and set over a low heat. Stir constantly with a wooden spoon for about 5 minutes until the custard is thick enough to coat the back of the spoon; do not let it overheat or it may curdle.
As soon as it is ready, pour the custard into a cold bowl, cover with cling film to prevent a skin forming, and leave to infuse for at least 10 minutes. Remove the vanilla pod, stir in the double cream and churn the mixture in an ice cream maker according to the manufacturer’s instructions. You can leave the custard overnight if you wish, a cooler liquid makes it easier to work in the machine.
When the ice cream is thickened and almost ready but still a little soft, crumble in the toasted bread and churn until frozen.
Makes about 600ml
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