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Brown Bread Ice Cream
Brown Bread Ice Cream—make it with or without a machine! Creamy, crunchy, and spiked with Irish whiskey, this decadent treat is a must-try.
Prep Time
40 mins
Additional Time
4 hrs
Total Time
4 hrs 40 mins
Servings:
2
pints
Ingredients
- 2 cups heavy cream 16 fl oz/480 ml
- 1 ⅓ cups (3 ½ oz/100g) Brown bread crumbled
- 1 cup whole milk
- 1 ½ tablespoons butter ¾ oz/22 g, melted
- ⅛ teaspoon salt
- 3 ½ tablespoons granulated sugar 1 ½ oz/43 g
- 6 egg large yolks
- ½ teaspoon ground cinnamon
- ⅔ cup granulated sugar 5 oz/142 g
- ⅛ teaspoon salt
- 1 tablespoon whiskey O’Driscolls brand
Notes
- For crumbles and sauce: Use my Mum's Brown Bread recipe to make the crumbles and serve the ice cream with my Irish Whiskey Caramel Sauce.
- Do it ahead: Make the custard up to two days in advance—the flavor gets better as it sits. In a restaurant I worked in they aged ice cream bases, just like you can do with bread and cookie dough. The liquid evaporates as it sits, and that intensifies the flavor.
- Get the most flavor: Use full-fat milk and cream for more flavor in your custard.
- Whiskey tips: Don’t be shy with the salt and whiskey. If you want to make this without whiskey, add a splash of vanilla extract instead.
- Imporant freeezing note: Whiskey (or vanilla), is not just for flavor. It also lowers the freezing point, making the ice cream scoopable.
- Make it smooth: Strain the custard mixture for the silkiest results.
- Split fix: If your custard splits use a liquidizer (blender or immersion blender) to easily bring it back together.
- Cold is key: Cold bases freezers faster. Make sure the drum is frozen for at least 24 hours. The more time the better.
- Don't over-churn: Spin until you have a soft-serve consistency. If you churn too long, the ice cream freezed harder.
- Timing tip: I like to churn the ice cream, and then give it about four to five hours before eating.