Ingredients
Ingredients for the caramelised breadcrumbs:
2 generous slices of brown bread (about 200g).
40g butter
100g sugar (I used golden caster sugar)
3/4 teaspoon Steenbergs Organic Fairtrade Cinnamon Powder
1 x small pinch of salt (I used flaky Cornish sea salt crystals)
Ingredients for the ice-cream mixture:
2 x slices of toasted brown bread
4 x egg yolks
100g sugar (I used golden caster sugar)
200g milk after infusing with the toast (start with 300g and remember you may need more to top up to 200g after soaking the toast).
100g double cream
Brown Bread Ice-Cream using the Ankarsrum Ice-Cream Attachment
It might sound like a strange mix with brown bread and ice-cream but it works fantastically well.
The toast infused ice-cream coupled with caramelised breadcrumb nuggets that give sweetness, light maltiness and texture to this delightful brown bread ice-cream made with the Ankarsrum Ice-Cream Attachment for the Ankarsrum Mixer.
You can make this ahead of time and store it in the freezer ready to serve when you want it....that is if there is any left after you have checked how it tastes!
Method
- Place your Ankarsrum freezer bowl into your freezer that should be at -18C, for at least a day in advance of making the recipe.
- Make the caramelised breadcrumbs by slicing two generous slices of brown bread (about 200g) and ripping them into small crumbs about the size of a pea.
- Brown the butter in a pan making sure not to let it burn.
- Quickly add the breadcrumbs, sugar and cinnamon and mix well.
- Spread the breadcrumbs out on a baking tray lined with baking paper and bake in a medium oven (about 170C) for about 20 minutes stirring a few times while baking, until they are dark and crispy. You can do this in advance and just keep them in an airtight container (watch out as they very tasty).
- Heat 300g milk in a pan and once warm take it off the heat and add the two slices of brown toast and let infuse for an hour.
- Squeeze the two, now soggy slices of toast and extract as much milk as you can. You will need to have 200g infused milk in total so just top up the amount if you need to with more fresh milk. (You can use the squeezed remainder of the toast in your porridge, as an inclusion in your next dough or in cookie dough etc..)
- Whisk the egg yolks and sugar together using your Ankarsrum on a medium speed until they are light and fluffy.
- Add the vanilla powder, milk and double cream and mix until evenly distributed.
- Chill the mixture in the fridge until it has cooled to fridge temperature.
- Assemble the ice-cream attachment with freezer bowl on your Ankarsrum and turn on the machine at a low speed.
- Pour the ice-cream mixture into the freezer bowl through the opening in the lid.
- Run the machine for about 20 - 30 minutes keeping an eye on it for the latter half of the churning period.
- When the ice-cream is getting to the right consistency turn the machine to the lowest speed and add the caramelised breadcrumbs retaining a few for serving.
- This will increase the temperature of the ice-cream so you might need to churn for a further 5 - 8 minutes.
- When you have the desired consistency again, stop the machine, remove the paddle, pop the closed lid onto the freezer bowl and put the whole bowl back into the freezer to firm up slightly.
- When ready to serve, scoop out the ice-cream and sprinkle a few of the reserved caramelised breadcrumbs on top of the ice-cream and enjoy.
