welcome friends welcome back to the
kitchen today we're going to do another
ice cream recipe and this is one that
was submitted by a whole bunch of
viewers in the comment section so they
wanted brown bread ice cream which
apparently is pretty big in Ireland so
I've got some bread crumbs and we're
going to fix those up later they get
special treatment we're gonna start out
with the ice cream base pretty similar
to all of the ice cream bases that we've
made so far I'm gonna make a couple of
changes a couple of tweaks this time so
we're starting out with this is heavy
cream 35 percent milk fat heavy cream
into a pot over medium-high heat we want
to bring this up to about 160 degrees
Fahrenheit next in is milk and this is
3.25 milk fat then I'm going to put in
some dry milk powder and this is
fat-free or skim milk powder it's
essentially just milk protein that goes
in some salt everything needs salt some
brown sugar and the last ingredient is
of course corn syrup and just a little
bit of corn syrup now this is not high
fructose corn syrup it's just regular
corn syrup it is an invert sugar and
we're going to talk about that in a
second now
ice cream is a science it's a very
serious science every University that
has a food science program deals with
the science of ice cream it's very well
studied and there are there are tons of
books on the process of making ice cream
and the interplay between the different
ingredients and what your eventual
outcome is going to be there's an
interplay between the amount of fat the
amount of protein the amount of water
the amount of sugar and the type of
sugar in ice cream that all affect the
eventual outcome of what the texture
feels like in your mouth what the
texture is like when you try to scoop it
what the perception of flavor is so fat
and protein have a play a role in that
how sweet it tastes again fat and
protein the amount of sugar where the
sugar
from all of these things there are some
very extensive and expensive software
available that will help you figure all
of this out but there are also some free
online resources and I will link to some
of those below this is creme fraiche
I'm gonna put in a little bit of creme
fraiche you could use cream cheese or
sour cream if you can't get creme
fraiche which is quite a possibility so
we're gonna melt the creme fraiche in
there the creme fraiche is just going to
add extra fat the corn syrup or invert
sugar changes the freezing point of
water lowers the freezing point of the
water which gives you a smaller ice
crystal structure the milk powder that
we added is added protein and the
proteins changed the way that the ice
cream foams essentially foams it's not
really foaming but it's kind of a foam
but how the air bubbles are structured
and the added protein changes that that
air bubbles structure which makes it
feel creamier and is easier to scoop so
I've got egg yolks here and this is just
plain lecture I'm gonna put that in and
I'm gonna whisk these egg yolks up while
we wait for the cream to reach 160
degrees Fahrenheit now I've never thrown
this hundred sixty degrees at you before
we've always just sort of scalded the
milk and then tempered the egg yolks and
then brought this up to a hundred and
seventy degrees Fahrenheit 160 this time
because we're gonna hold it at 160
degrees for 25 minutes so I don't want
to go over that hundred and sixty to
begin with and this long cook time
holding at that temperature is going to
change the protein structure of the
cream giving us hopefully a really
really wonderful texture to this ice
cream so we're almost there okay so
we're gonna temper the egg yolks which
isn't a really big deal you just pour in
a little bit of milk and whisk
and whisk a little bit more in there
you're good okay and now we just pour
this back into the pot and I'm gonna
stand here and stir this fairly
constantly for the next 2025 minutes
holding this pot to a hundred and sixty
degrees Fahrenheit or there abouts you
don't really want to go under 160 and
you don't probably want to go over 165
you want to hold it in that range okay
25 minutes of stirring is up I managed
to maintain the temperature pretty close
to that hundred and sixty through most
of the cook I had to ride the
temperature gauge up and down had to
keep changing the power on the stove if
you have a gas stove it would be so much
easier and I know that a lot of people
are gonna say why not do it sous-vide
part of this process is also how much
water you drive off there is a
significant amount of water that has
evaporated from this pot and you just
wouldn't get that evaporation if you did
it in a closed container okay at this
point it's off the heat so we're going
to add some vanilla and a little bit of
Irish whiskey I don't know if I have
Irish whiskey do I have Irish whiskey
I've got scotch
I've got rye that Canadian I have a
bottle of Tullamore Dew the legendary
Irish whiskey Tullamore Dew okay so I'm
gonna put about a tablespoon in and of
course you don't need the whiskey if you
don't want it just gonna add a little
bit of flavor completely leave it out
now I want to chill this down as quickly
as possible and I want to keep it in the
fridge until it is fully chilled and if
you can leave this overnight and make
the ice cream tomorrow that would make
it all the better while the ice cream
base is chilling down on the fridge
we're gonna deal with the bread crumbs
now we're starting out with dry super
dry brown bread in tiny little cubes
you know I've cut them up pretty small
and I've put into this pot some
butter salted butter and we're gonna
melt this down and let it go to the
point where it starts to turn brown just
before it burns now when you're browning
butter you're gonna see this it's gonna
foam up and you're gonna hear it it's
going to sound like it's boiling and
that's the water from the butter being
driven off and just before it reaches
the browning point the sizzling will
stop it'll go silent and that's what
we're looking for okay it's just about
silent and I'm gonna give it a bit of a
stir and you can see that it's brown
underneath and it's got a really nice
nutty smell okay nice and brown so in go
the bread crumbs or the bread cubes and
we toss it around to coat them fully
with the brown butter and at the same
time in goes some sugar some salt and
some cinnamon and we just keep tossing
and stirring to coat it all so I have a
quarter sheet here with some parchment
paper on it and we're just gonna dump
these out onto the sheet tray the oven
has been preheated to 350 degrees
Fahrenheit so I'm just gonna put this
out into a single layer and stick it in
the oven and I'm gonna bake it for 25 to
30 minutes and then maybe once or twice
during the baking I'll take it out and
give these a stir and toss them around a
little bit the bread has been browned
the ice cream machine is cold and our
our ice cream mixture is ready so I'm
going to pour this in I'm going to start
the ice cream mixer and add about
halfway through I'm going to add the
brown bread pieces
and once the cycle of the ice cream
machine is complete I'm going to
transfer our ice cream to a cold glass
bowl and stick it in the freezer for a
couple of hours before we do the tasting
hey Jules yeah it's ice-cream day use
ice cream day I'm gonna stick this back
in the freezer good plan
so it's either brown bread ice cream or
brown bread ice cream depending on who
you talk to and some people say that it
absolutely has to be made with brown
bread that's where it gets its name from
and other people I consult said no it
gets its name from the fact that the
bread is brown and in some instances
burnt okay this is Glenn took his eye
off the off the pan a couple times is my
this was my third attempt because you
take your you take your mind away for
like a minute and you come back and the
smoke alarm is going off so be careful
watch it carefully it's good I like the
flavor mmm I think this would be really
great with some rum in it it's got that
rum and reason something about that
caramel flavor of it's got a little bit
of whiskey in it oh well that would
explain that Elka Holly kind of rum and
raisin but it was whiskey okay my
mistake my mistake apparently I'm not
very good at identifying life you've got
that alcohols that barrel flavor by
taste and it's not overpowering it's
just enough that you sort of get this
idea that it should be there but it it
is there the browned bread is
interesting now I haven't had a piece of
it like a whole piece I'm just gonna
here's the thing that after I finally
got this right and I tasted one I said
why is this not a thing why our sweet
sugar croutons
not a thing why are they not on
everything
sweet sugar croutons salad we need to
make that a thing yeah sweeter I feel
like I should have one mhm and I'm
actually surprised because I was
expecting this bread to be
kind of a weird texture yes within it
but it actually works out okay it's not
any different than like a pressure you
try the crouton pretty good yeah yeah I
don't really know what the origin is
pretty much everybody who said to me you
should make this ice cream ties it back
to Ireland some of the people in the
know that I spoke to seem to tie it back
to Ireland but who knows where it where
it actually comes from doesn't really
matter where it comes from that's worth
trying it's worth trying it's really
good so another winner ice cream thanks
for stopping by see you guys soon
you