Brown Bread Ice Cream Recipe - Glen And Friends Cooking



For the caramelised browned bread crumbs:
100g dried bread, in small cubes
45g (3 Tbsp) butter
125 mL (½ cup) sugar
5 mL (1 tsp) ground cinnamon
Pinch of salt

For the ice cream base:
250 mL (1 cup) whole milk
500 mL (2 cups) 35% cream
30 mL (2 Tbsp) dry skim milk powder
45 mL (3 Tbsp) brown sugar
30 mL (2 Tbsp) corn syrup
Pinch of salt
60 mL (¼ cup) crème fraîche (sour cream, or cream cheese)
5 large egg yolks
30 mL (2 Tbsp) sugar
10 mL (2 tsp) vanilla extract
15 mL (1 Tbsp) whiskey (optional)


Method:
For the caramelised browned bread crumbs:
Preheat the oven to 180ºC (350ºF).
In a pan, heat the butter over medium heat until it starts to brown.
Remove from heat and stir in the bread cubes, sugar, cinnamon, and salt.
Spread on a baking sheet and cook for 20 minutes, stirring occasionally until the bread cubes are toasted and caramelized.
Cool completely.
For the ice cream base:
Heat the milk, cream, milk powder, brown sugar, corn syrup, crème fraîche, and salt in a saucepan to 160ºF.
In a bowl, whisk together the egg yolks and white sugar.
Gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour.
Pour the warmed yolks and milk back into the saucepan and maintain 70ºC (160ºF) while stirring for 25 minutes.
(alternately just bring mixture to 77ºC or 170ºF, and follow the rest of the recipe)
Remove from the heat and stir in the vanilla and whiskey, if using.
Refrigerate until thoroughly chilled, preferably overnight.
Freeze in your ice cream maker according to the manufacturer’s instructions.
Once ½ way churned, fold in about two-thirds of the bread crumbs, reserving some as a topping for service.

University of Guelph Food Sciences Ice cream:
[ Ссылка ]

Ice Cream Recipe Spreadsheet 1: [ Ссылка ]

Ice Cream Recipe Spreadsheet 2: [ Ссылка ]

Ice cream Recipe Spreadsheet 3: [ Ссылка ]


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