Brown Bread Ice Cream (no Ice Cream Maker Necessary)

From Confident Cooking.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  egg yolks
• 1⁄3 cup sugar
• 1⁄2 cup buttermilk
• 1 1⁄2 cups  finely grated fresh  brown breadcrumbs (dried breadcrumbs won’t work!)
• 1 1⁄4 cups heavy cream
• 1  tablespoon rum
• 1  teaspoon vanilla extract

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.