Brown Bread Ice Cream

Brown Bread Ice Cream

Brown Bread Ice Cream

This is another of our best selling ice cream flavours. Our brown bread is supplied by McCambridge, but any good brown soda bread works. We toast our bread in the oven with muscovado sugar for 8 hours to caramelise, only then is it ready for our ice cream. This recipe does not call for 8 hours of toasting, but simply melting the brown sugar and adding the bread crumbs. It’s much easier and tastes just as good!

 

Murphy's Brown Bread Ice Cream

Ingredients:

  • 130g sugar
  • 4 Egg yolks
  • 220ml cream
  • 200ml milk
  • 1/3 vanilla bean
  • 250ml volume stale brown bread crumbs
  • 75g dark brown sugar
  • 1 tablespoon water

What to do:

  1. Cut the vanilla bean lengthwise and put in a saucepan with the milk.
  2. Bring the milk to a simmer. Remove from the heat.
  3. Stir for about a minute. Remove the vanilla bean.
  4. Beat the sugar and egg yolks together until thick and pale yellow.
  5. Beat the warm milk into the eggs and sugar in a slow stream (don’t over mix).
  6. Pour the mixture back into pan, and place over low heat.
  7. Stir until the custard thickens (around 60C).
  8. Allow the custard to cool.
  9. Stir in the cream.
  10. Melt brown sugar and water in a saucepan over medium heat until the sugar crystals have dissolved.
  11. Stir in the bread crumbs and allow to cool.
  12. Freeze the custard mix using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.
  13. Add the brown bread crumbs once the ice cream has thickened.
  14. Place it back in the freezer, and continue to freeze until it is solid.

Notes: 

  1. Use a very dark brown bread for best results.
  2. If it is a fresh loaf, you can crush it into crumbs, spread it on a baking tray, and bake it at low temperature (50C) for a couple of hours to dry it out.
  3. A fast way to make (small) bread crumbs is to use a blender or food processor.
  4. To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.