Brown Bread Ice Cream

My taste in television boders on juvenile.No, thats not fair. But in any case its not intelligent viewing. I mean, common, I barely ever watch Nat Geo or Discovery and I stay away from stuff most of my friends watch(read Bigg Boss etc)
However time and oppurtunity permitting I can watch FRIENDS re-runs all day long-if I had the time. GLEE is another series I Love Love Love…though its been taken off the air here in India. My son and I often sing along, though its hardely appropriate TV viewing for a 3 year old!

Of late I’ve been watching Lie to me( something about Tim Roth’s South London accent does it for me…) and my current fav Modern Family. Have you watched it..It’s HILARIOUS!

But really the thing is that I barely get time to watch the telly as long as I would really like to. What with all the cleaning, dusting, teaching the kids all day

OK who am I kidding right? the truth is..I spend all day day-dreaming and reading and yes baking and somehow fear (rightfully so)that once I do switch on the telly my kids will come to watch like moths to a flame , and then getting them to stop watching will obviously be almost impossible.


What I have here is a Brown bread Ice cream…the thing is I added more brown bread than the recipe called for and thats why its more puddingy looking than ice cream . But boy! It was MINDBLOWING delicious…
The recipe below is from here.

Brown Bread Ice Cream
Source Epicurious

1 cup brown bread crumbs (dont use more and make the mistake I did)
8 tbsp sugar
3 tbsp brown sugar
2/3 cup whole milk
1 3-inch piece vanilla bean, split lengthwise
2 large egg yolks
1 1/3 cups chilled whipping cream

Preheat oven to 375°F / 190°C. Line baking sheet with foil; butter foil. Mix breadcrumbs, 3 tbsp sugar and all the brown sugar in a medium bowl. Scatter over prepared baking sheet. Bake until sugar begins to melt and crumbs are slightly darker, stirring crumbs occasionally with metal spatula to prevent sticking, about 10 minutes. Transfer breadcrumbs to a bowl and cool. Break crumbs into small pieces.

Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and let steep 30 minutes.

Whisk egg yolks and 5 tbsp sugar in a large bowl to blend. Gradually whisk in milk mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into small bowl. Chill custard until cold, stirring occasionally, 1 hour.

Beat whipping cream in large bowl until firm peaks form. Fold custard into cream. Gently fold into breadcrumbs. Transfer to covered containers and freeze. Can be prepared 3 days ahead. Keep frozen.

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