1 hr 15 mins
My Mother & Aunt spoke of having this ice cream often while growing up in Topeka. Since I wasn't sure of exactly what kind of brown bread to use I went searching. This is what they remember it being like than other recipes posted. Note: Prep & cook times are estimated and does not include chill time.
My Private Note
Units: US | Metric
- 1Whiz the bread in the food processor to make crumbs. Mix the brown sugar with the melted butter and add the crumbs, stir well then spread the mixture on a baking sheet.
- 2Bake the crumbs in a pre-heated oven at 350º for 15-20 minutes, turning from time to time until they are toasted and crisp. Allow to cool. Break crumbs a bit into little nuggets. Store cooled crumbs in ziploc bag until ready to use.
- 3Cut the vanilla pod open and scrape out the seeds. Pour the milk into a heavy-based saucepan, add the vanilla pod and seeds and bring to a boil. Remove from the heat and leave for 15 minutes to allow the flavors to infuse. If using vanilla extract - make sure to use a quality vanilla - not imitation. Add vanilla extract to heated milk if using that method.
- 4Whisk the egg yolks, sugar and cornstarch in a bowl until thick and pale. Gradually pour on the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle heat, stirring all the time. When the custard thickens and coats the back of the spoon, strain out the pod, add the brandy and chill 6-8 hours or overnight for best results.
- 5When ready to make the ice cream, stir the cream into the chilled custard mixture and churn the mixture until thick but not solid. You need to "listen" to the churn, when it slows and strains then stop the motor to add the crumbs. Rub the breadcrumbs between your fingers to break up any clumps. Stir the crumbs into the mixture, churn for another 10 minutes or until motor stops. Serve immediately or you can place in freezer and enjoy over several days.
- 6Note: It says that this ice-cream was popular in Victorian times - it's always nice to know that we can still enjoy old recipes!
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Nutritional Facts for Brown Bread Ice Cream
Serving Size: 1 (173 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 471.7
- Calories from Fat 247
- Total Fat 27.4 g
- Saturated Fat 16.1 g
- Cholesterol 235.1 mg
- Sodium 89.7 mg
- Total Carbohydrate 51.8 g
- Dietary Fiber 0.0 g
- Sugars 50.6 g
- Protein 6.1 g
The following items or measurements are not included:
whole wheat bread