Brown Bread Ice Cream (no Ice Cream Maker Necessary) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Confident Cooking. Ingredients:
2 egg yolks |
1/3 cup sugar |
1/2 cup buttermilk |
1 1/2 cups finely grated fresh brown breadcrumbs (dried breadcrumbs won’t work!) |
1 1/4 cups heavy cream |
1 tablespoon rum |
1 teaspoon vanilla extract |
Directions:
1. Whisk egg yolks and sugar in bowl until pale and creamy; heat buttermilk in pan until simmering but not boiling; carefully pour milk over the yolk mixture, whisking constantly; return mixture to pan and cook custard gently over low heat, stirring constantly until mixture lightly coats the back of a wooden spoon; remove from heat (do not allow to boil or it will curdle!); stir in rum and vanilla; transfer mixture to a bowl and fold in the breadcrumbs; place a piece of plastic wrap directly on the surface to prevent a skin from forming and cool.
2. Beat cream until soft peaks form; carefully fold cream into cooled custard; pour into freezer container and freeze until lightly frozen.
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