Brown Bread Ice Cream (no Ice Cream Maker Necessary)

Total Time
40mins
Prep 25 mins
Cook 15 mins

From Confident Cooking.

Ingredients Nutrition

Directions

  1. Whisk egg yolks and sugar in bowl until pale and creamy; heat buttermilk in pan until simmering but not boiling; carefully pour milk over the yolk mixture, whisking constantly; return mixture to pan and cook custard gently over low heat, stirring constantly until mixture lightly coats the back of a wooden spoon; remove from heat (do not allow to boil or it will curdle!); stir in rum and vanilla; transfer mixture to a bowl and fold in the breadcrumbs; place a piece of plastic wrap directly on the surface to prevent a skin from forming and cool.
  2. Beat cream until soft peaks form; carefully fold cream into cooled custard; pour into freezer container and freeze until lightly frozen.

Reviews

(1)
Most Helpful

What an incredible flavor! This recipe is so forgiving, in that I totally messed up with the buttermilk measurement. I used 1 cup instead of 1/2 cup. As the ice cream was freezing, my husband wouldn't stay away from it! It had a great texture and super brown bread flavor. I wasn't sure where to add in the rum and vanilla, so I whipped them into the cream. If you like brown bread you will love this recipe. Thank you Evelyn for posting this definite keeper!

mermaidmagic November 11, 2004

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