Yes Brown Bread Ice Cream - I have not made ice cream for the blog before - mostly because I haven't come across a specifically British recipe for ice cream - but I found one and this is it. Victorian cooks developed the recipe to use up leftover brown bread from the day before - ever conscious of not being wasteful. I used a custard base for the ice cream because I'm a custard base kind of girl - especially if you can use duck egg yolks - they are divine in ice cream. It is not too sweet - which I like in an ice cream.
I also made my own brown bread from King Arthur's No Knead Brown Bread recipe HERE - it was excellent and SO easy to make, to be honest it tasted almost a little cakey itself so it was a perfect bread to use. I used half the recipe, did it in weight because that is so much more reliable, I left out the dried milk because I didn't have it and I was brave and didn't replace it with anything and replaced the orange juice with more water - just because I didn't have orange juice around - you can go whichever way you want, but of course!
|Six delicious ingredients|
CINNAMONY BREAD CRUMBS:
4ozs bread crumbs - just tear the bread into the size of pieces you see above - don't make the breadcrumbs in a blender - the crumbs will be too small and you want them a nice size to provide the crunch in the finished ice cream
2oz butter - I would definitely use salted as it gives that nice pop with the caramel on the crumbs
1 teaspoon cinnamon - I am not a big cinnamon person so I did less than the recipes called for (I made an amalgamation of recipes) you can add maybe another 1/2 teaspoon if you are big on the flavour.
4 tablespoons turbinado/brown sugar
1. Melt the butter, sugar and cinnamon in a frying pan until it sizzles then add the crumbs and stir around until you have a really nice crisp and brown on the crumbs as below:
|Sizzling in the pan!|
|The finished crunchy, yummy cinnamony deliciousness - let them cool after they have fried and really try hard not to eat them all - don't forget you need them for the ice cream!!|
CUSTARD BASE adapted from Martha
20 fluid ounces/ 2 1/2 cups half and half
1 1/2 teaspoons vanilla
6 oz/ 3/4 cup brown sugar
4 egg yolks - either hen or duck - if the duck eggs are big you could get away with 3