Homemade Brown Bread Ice Cream Recipe
6oz (175g) brown breadcrumbs
1 pint (600ml) single/light cream
2 large eggs (separated)
4oz (100g) caster sugar
1/2 teaspoon vanilla extract
Method: In a medium hot oven, bake/brown the breadcrumbs in a roasting tin for approx 10 to 15 mins, turning often. Make a custard base using 1/2 pint (300ml) of the cream along with the sugar and egg yolks and leave to cool. Note: If you're unfamiliar with making a custard base see the guideline method in my recipe for vanilla ice cream here. When the mixture is cold, stir in the breadcrumbs, vanilla extract and rest of the cream and then transfer the complete mixture into an ice cream maker.
Freeze following the manufacturer's instructions BUT just as it's starting to freeze whisk the egg whites until fluffy and add to the mixture, thereafter continuing the freezing process. Serves 6-8
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Do you enjoy baking bread? It is not surprising that many of us do as bread has been a part of our staple diet for centuries. In the 13th century for example, the staple English diet for both the lords of the manor and peasants was bread - white for the wealthy (using wheat flour) and brown for the poor (rye bread) and it was generally believed that white bread was better for you than brown bread!. In fact medieval bread recipes make for fascinating reading. The recipes themselves are not so far removed from how we make bread today which is somewhat surprising given how many centuries have passed and how much technology has developed.