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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/brown-bread-ice-cream-with-toasted-crumbles-and-whiskey-recipe/