Dessertsbiggerbolderbaking
Brown Bread Ice Cream
Brown Bread Ice Cream—make it with or without a machine! Creamy, crunchy, and spiked with Irish whiskey, this decadent treat is a must-try.
👥 2 Servings⏱️ Prep & Cook: 4h 40m⏳ Prep: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
- whisk
- baking sheet
- oven
📝 Preparation Steps
1
For the ice cream custard:
2
Freeze the drum of your ice-cream maker for a minimum of ⏱️ 24 hours if using
3
In a medium pot, bring the cream, milk and salt to a simmer over medium heat.
4
In a separate bowl, whisk yolks and sugar until combined, about ⏱️ 20 seconds.
5
Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
6
Remove from the heat and add the whiskey.
7
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill for a minimum of ⏱️ 4 hours, preferably overnight for better flavor.
8
To make the brown bread crumbs
9
Preheat the oven to 350ºF (180ºC) and set aside a small baking sheet.
10
In a small bowl, crumble the brown bread into small, bite-sized bits. The largest should be no bigger than a kernel of corn.
11
To the bowl add the melted butter, sugar, cinnamon and salt.
12
Spread on the baking sheet and cook for about ⏱️ 15 minutes, stirring a few times during baking, until the bread bits are well-toasted; a deep, dark brown.
13
Cool completely then store in an air-tight container until ready to use. (They can be made 3 days in advance and stored at room temperature.)
14
Churning the Brown Bread Ice-cream
15
Churn in your ice cream maker according to the manufacturer’s instructions. Once the consistency of soft serve ice-cream, quickly fold in the brown bread crumbs reserving 2 tablespoons to scatter over the top of the ice cream.
16
Scoop into a freezer safe container, scatter over remaining crumbles and store in the freezer for at least ⏱️ 4 hours before serving. Keep ice cream in the freezer for up to 6 weeks. Serve with Whiskey Caramel Sauce if desired.
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