Hi there I'm Warren Nash and today we'll be making a dessert recipe that'll take many of you back to
your childhood. We'll be making brown bread ice cream using all the traditional ingredients to
make this classic chilled dessert. Firstly we'll make our ice cream base. Take 4 large
eggs then we need to separate the yolks from the whites. To do this break each egg in half
then pass each yolk between each half of the shell to separate the yolk from the whites.
Do this with all 4 eggs then pour the egg yolks into a bowl. Also add 70g of caster sugar then,
using a whisk, quickly whisk these two ingredients together until lighter in colour.
Next, place a saucepan over a low to medium heat on the stove. Pour in 120ml of whole milk
and 300ml of double cream. Now mix the cream and milk together using a wooden spoon whilst
stirring continuously and whilst remaining over a low to medium heat. Do this until the cream and
milk has just started to come up to a gentle simmer. At this point turn the stove down to
it's lowest heat then pour in the egg yolk and sugar mixture. Continuously stir this mixture,
usually for about 10 minutes, until it's thickened up nicely and it sticks to the back of a spoon.
Remember to keep it over a low heat otherwise you'll risk scrambling the egg.
Remove the ice cream base from the heat then pour into a heatproof bowl. Cover and leave to
cool completely in the fridge. Meanwhile we'll prepare our brown bread flavouring. To a mini
food processor, add two slices of brown bread then blitz until the size of fine breadcrumbs.
Add these breadcrumbs to a bowl along with 75g of dark brown sugar. Briefly mix these
two ingredients together then take a making tray lined with some greaseproof or parchment paper.
Sprinkle over the brown bread and sugar mixture then use your
hands to spread over the baking tray to form a nice thin layer.
We now need t briefly place this under the grill. So, whilst keeping a careful eye on it, place it
under the grill under a medium heat until you can see the sugar has just started to bubble. It may
start to catch on the edges a little, at which point you need to remove it from under the grill.
Leave the bread and sugar to cool briefly then crumble it between your fingers being
sure to discard any of the burnt bits on the edges. Then crumble the bread and sugar into
the smallest pieces you can then set aside. When the ice cream base has cooled thoroughly,
remove it from the fridge then take the bowl and paddle from the ice cream maker.
Now simply pour in the ice cream base and sugar and brown bread flavouring then your ice cream is
ready to churn. Place the bowl back into the ice cream make then set your desired hardness setting
if your ice cream maker has that feature. Leave to churn until you're happy with the
consistency of the ice cream. Once done remove the bowl from the ice cream maker then remove
the paddle from the bowl. Scrape the ice cream into a freezer-proof container and leave in the
freezer for a small while longer if you feel the ice cream needs to firm up a little bit more.
Alternatively, serve your ice cream straight away and there you have it,
that's how to make this delicious brown bread ice cream recipe which is perfect for the Summer.