Brown Bread Ice Cream with Toasted Crumbles and Whiskey Recipe

Introduction

Brown Bread Ice Cream is a unique and comforting dessert that combines creamy homemade ice cream with the warm, toasted flavors of brown bread crumbs. It’s a delightful treat that brings a touch of Irish tradition to your freezer.

Ingredients

• 2 cups (16 fl oz/480 ml) heavy cream
• 1 cup (8 fl oz/240 ml) whole milk
• ⅛ teaspoon salt
• 6 large egg yolks
• ⅔ cup (5 oz/142 g) granulated sugar
• 1 tablespoon O’Driscolls Whiskey
• 1 ⅓ cups (3 ½ oz/100 g) crumbled brown bread
• 1 ½ tablespoons (¾ oz/22 g) butter, melted
• 3 ½ tablespoons (1 ½ oz/43 g) granulated sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt

Instructions

1. Step 1: Freeze the drum of your ice-cream maker for a minimum of 24 hours if using an appliance that requires it.
2. Step 2: In a small pot, combine heavy cream, milk, sugar, and salt. Simmer gently for about 5 minutes until the sugar completely dissolves. Remove from heat.
3. Step 3: In a separate bowl, whisk the egg yolks and sugar together until combined, about 20 seconds.
4. Step 4: Slowly whisk about one-third of the hot cream mixture into the beaten yolks, whisking constantly. Then pour the yolk mixture back into the pot with the remaining cream.
5. Step 5: Return the pot to medium-low heat and cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon.
6. Step 6: Remove from heat and stir in the whiskey.
7. Step 7: Strain the custard through a fine-mesh sieve into a bowl. Allow it to cool to room temperature, then cover and chill for at least 4 hours, preferably overnight, to deepen the flavors.
8. Step 8: Preheat the oven to 350ºF (180ºC) for the brown bread crumbs.
9. Step 9: Crumble the brown bread into small, bite-sized pieces, ensuring no piece is larger than a kernel of corn.
10. Step 10: In a small bowl, mix the crumbled bread with the melted butter, sugar, cinnamon, and salt.
11. Step 11: Spread the mixture evenly on a baking sheet and toast in the oven for about 15 minutes, stirring occasionally, until the crumbs are deep, dark brown and well toasted.
12. Step 12: Let the crumbs cool completely, then store in an airtight container until ready to use. They can be prepared up to 3 days ahead and kept at room temperature.
13. Step 13: Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions.
14. Step 14: When the ice cream reaches a soft-serve consistency, fold in the toasted brown bread crumbs, reserving 2 tablespoons to sprinkle on top.
15. Step 15: Transfer the ice cream to a freezer-safe container, sprinkle the remaining crumbs over the surface, and freeze for at least 4 hours before serving.

Tips & Variations

• Use leftover brown bread or slightly stale bread to create extra flavorful crumbs that toast beautifully.
• Add a splash of vanilla extract to the custard for a subtle aroma that complements the whiskey.
• Substitute whiskey with dark rum for a different warm flavor profile.
• Serve with a drizzle of whiskey caramel sauce for an indulgent finish.

Storage

Store the finished ice cream in an airtight container in the freezer for up to 6 weeks. For best texture, let the ice cream soften at room temperature for a few minutes before scooping. The brown bread crumbs maintain their crunch well, but if you want extra crispness, toast fresh crumbs before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can use the freeze-and-stir method by placing the custard in a shallow container in the freezer and stirring vigorously every 30 minutes until it firms up. Fold in the toasted crumbs during the last stir.

What type of brown bread works best?

A dense, hearty brown bread with a good crust works best to create flavorful, crunchy crumbs. Traditional Irish brown soda bread or whole wheat bread are great choices.

Brown Bread Ice Cream with Toasted Crumbles and Whiskey Recipe

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5 from 95 reviews

This Brown Bread Ice Cream recipe combines a rich, creamy custard base infused with whiskey and studded with crunchy, toasted brown bread crumbs. The unique toasted bread topping adds texture and deep, caramelized notes that perfectly complement the smooth ice cream, making it a decadent yet distinctive dessert.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 5 hours 55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Ice Cream Custard

• 2 cups (16 fl oz/480 ml) heavy cream
• 1 cup (8 fl oz/240 ml) whole milk
• ⅛ teaspoon salt
• 6 large egg yolks
• ⅔ cup (5 oz/142 g) granulated sugar
• 1 tablespoon O’Driscolls Whiskey

Brown Bread Crumbs

• 1 ⅓ cups (3 ½ oz/100 g) crumbled brown bread
• 1 ½ tablespoons (¾ oz/22 g) butter, melted
• 3 ½ tablespoons (1 ½ oz/43 g) granulated sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt

Instructions

1. Freeze Ice Cream Maker Drum: Ensure your ice cream maker’s drum is frozen for at least 24 hours prior to beginning the recipe to achieve proper churning consistency.
2. Prepare Custard Base: In a small pot, combine heavy cream, whole milk, sugar, and salt. Gently simmer for about 5 minutes until sugar fully dissolves, then remove from heat.
3. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks and sugar together until combined, about 20 seconds.
4. Temper the Yolks: Slowly whisk about one-third of the hot cream mixture into the yolks while whisking constantly to prevent cooking the eggs. Then pour the yolk mixture back into the pot with the remaining cream.
5. Cook Custard: Return the pot to medium-low heat and gently cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon.
6. Add Whiskey: Remove the custard from heat and stir in the whiskey.
7. Strain and Chill: Pass the custard through a fine-mesh sieve into a bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or preferably overnight for best flavor development.
8. Preheat Oven: Set the oven to 350ºF (180ºC) and prepare a small baking sheet.
9. Make Brown Bread Crumbs: Crumble the brown bread into small, uniform pieces, no larger than a kernel of corn.
10. Mix Topping: In a bowl, combine the bread crumbs with melted butter, sugar, cinnamon, and salt.
11. Toast Bread Crumbs: Spread the mixture evenly on the baking sheet and bake for about 15 minutes, stirring occasionally, until the bread bites are deep, dark brown and toasted.
12. Cool Crumbs: Remove from oven, let cool completely, then store in an airtight container until ready to use. They can be prepared up to 3 days in advance.
13. Churn Ice Cream: Pour the chilled custard into the ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency.
14. Fold in Crumbs: Quickly fold in most of the toasted brown bread crumbs, reserving 2 tablespoons to sprinkle on top of the finished ice cream.
15. Freeze and Serve: Transfer the ice cream to a freezer-safe container, scatter the remaining crumbs on top, and freeze for at least 4 hours before serving. Keeps up to 6 weeks in the freezer. Optional: Serve with Whiskey Caramel Sauce for extra indulgence.

Notes

• Freezing the ice cream maker drum at least 24 hours in advance is essential for proper churning.
• Toasting the bread crumbs until deep, dark brown brings out a rich, caramelized flavor important to the recipe.
• This ice cream can be stored in the freezer for up to 6 weeks without losing quality.
• For an added flavor dimension, serve with a drizzle of Whiskey Caramel Sauce.
• Make the toasted brown bread crumbs up to 3 days ahead to save time on the day of serving.

Keywords: brown bread ice cream, whiskey ice cream, toasted bread crumbs dessert, homemade ice cream, Irish dessert