Brown Bread Ice Cream Recipe

Indulge in the creamy and comforting flavors of homemade brown bread ice cream. This recipe combines the rich taste of caramelized brown bread with a smooth and velvety ice cream base. It’s a unique and delightful dessert that will surely impress your family and friends. Follow this easy recipe to create a batch of this delectable ice cream in no time.

Ingredients

• 4 slices of brown bread
• 2 cups of whole milk
• 1 cup of heavy cream
• 3/4 cup of granulated sugar
• 4 large egg yolks
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1/4 cup of caramel sauce
• 1/4 cup of chopped toasted pecans (optional)

Directions

1. Preheat your oven to 350°F (175°C). Place the brown bread on a baking sheet and bake for 10-12 minutes, or until it becomes dry and crispy. Remove from the oven and let it cool.
2. Break the cooled brown bread into small pieces and transfer them to a food processor. Pulse until you have coarse crumbs. Set aside.
3. In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Heat over medium heat until it reaches a simmer. Remove from heat.
4. In a separate bowl, whisk together the egg yolks and the remaining sugar until well combined. Slowly pour the hot milk mixture into the egg yolks while whisking continuously.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
6. Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, and salt until well incorporated.
7. Strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits. Allow the mixture to cool to room temperature, then cover it and refrigerate for at least 2 hours, or until chilled.
8. Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions.
9. While the ice cream is churning, prepare the caramel sauce by heating the caramel sauce in a microwave-safe bowl for about 20-30 seconds until warm and runny.
10. Towards the end of the churning process, drizzle the warm caramel sauce into the ice cream maker to create swirls. Add the chopped toasted pecans, if desired.
11. Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours, or until firm.
12. Serve the homemade brown bread ice cream in bowls or cones, and optionally top with additional caramel sauce and toasted pecans. Enjoy!

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