Brown bread and butter ice cream

There is just something so exciting about an ice cream flavour that could also be a breakfast, or lunch or some such. Bread and butter go together yes, but I was a little pessimistic about this applying to ice cream. I heard though from a trustworthy friend of mine that this ice cream was the business, so despite my fear of a soggy bread ice cream nightmare, I went in, full faith. The bread crumbs are coated in sugary butter and put in the oven till crispy and caramelly. It almost turns into a kind of hardened honey comb. The results were absolutely bang-on delicious. I think it could have been sweeter, but other than that it was perfect. This ice cream goes particularly well with fruity accompaniments; I think raspberries complement it well but it would be amazing with strawberries too.

One important note for the recipe is that you don’t want to burn the butter as this would mean ruining the lovely nutty flavour and give you instead an overpowering bitter taste.

Brown bread and butter ice cream

100g brown bread, torn into chunks

120g brown sugar

60g butter (I used lightly salted)

2 eggs

1 tsp vanilla extract

125ml whole milk

375ml single cream

1. Preheat the oven to 200°C. Crumb the bread in a food processor and grease a large baking tray with a little butter.

2. Scatter crumbs over the tray and mix the sugar through. Bake for 15 minutes or until the crumbs appear crisp and golden but do not burn them! Turn the crumbs halfway during the baking process to ensure an even colour.

3. Leave the crumbs to cool and break up the clumps.

4. In a small saucepan, melt the butter over a low heat until it turns a little golden in colour and smells nutty. Pour into a bowl and set aside.

5. Whisk the eggs with the vanilla. Put 125ml of milk and 1/2 cup of cream in a pan over medium-low heat until it is just about up to the boil. Gradually pour in the egg and vanilla mix, whisking continuously. Pour the mix back into the pan, lower the heat and whisk for a few minutes. The mixture should thicken a bit (to test, run your finger along the back of a wooden spoon and if the liquid runs together this means it isn’t done yet. You want to run your finger along the back of the spoon and see the line you have made).

6. Remove from the heat when ready and add the rest of the cream along with the melted butter and sugary bread crumbs. Cool for a good few hours and churn in an ice cream maker.

Makes 1 litre.

(Recipe adapted from Apples for Jam: Recipes for Life by Tessa Kiros, Murdoch Books)


Salted butter caramel icecream

I now have an obsession with salted caramel. Anything on a menu which states ‘salted caramel …’ I immediately order and am guaranteed to enjoy. Who wouldn’t love salty-sugar. I have a niggling feeling that my pull towards salty sweet desserts harks back to my childhood—in Thailand there is an array of salty sweet desserts and sweet snacks to treat your tastebuds. Firstly, there is the salt, sugar, dried chilli mix which is used to dip pieces of unripened mango. This is one of my favourite things, the sour tang of the mango is offset by the salt and sugar then there is the chilli that leaves a spicy burn in the mouth. Secondly, basically all of the coconut based desserts (mango and coconut sticky rice, mung beans in coconut milk, pumpkin in coconut milk) have base flavours of salt and sugar. I think these two are a matched made in heaven and when I saw this recipe on David Lebotovitz’s website, I was salivating on the keyboard.

The recipe takes a long time to make so be warned. For some reason on one of the hottest days we have had so far, I spent all day making this icecream, cleaning the house then making pavlova. I think when the sun is shining I feel like eating good food all the more.

You can get the recipe from here. I think the next one I will try from David’s site will definitely be the milk chocolate and black pepper. That one really intrigues me and I am pretty sure it would be equally tasty with pink pepper opposed to black peppercorns.

Above is the excruciating long process of melting down the caramelised bits into a smooth liquid … takes a while but it is definitely all worth the wait!

The end result is a delicious flavour sensation of salty sweet buttery goodness. I’d imagine it would go really well with peanut brownies for some reason—will have to try this out next time.