Cook the Book: Brown Bread Ice Cream

Cook the Book: Brown Bread Ice Cream
Cook the Book: Brown Bread Ice Cream is If you have rum extract, brown sugar, egg yolks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours.

Instructions

1
Process the bread in a food processor until it turns into crumbs. Measure out 1/2 cup, spread it on a baking sheet, and toast until dark brown but not burned. Cool to room temperature.
Ingredients you will need
SpreadSpread
BreadBread
ToastToast
Equipment you will use
Food ProcessorFood Processor
Baking SheetBaking Sheet
2
Combine the cream, milk, and brown sugar in a medium saucepan and cook over medium heat, stirring constantly, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup of the hot mixture into the egg yolks while whisking constantly.
Ingredients you will need
Brown SugarBrown Sugar
Egg YolkEgg Yolk
CreamCream
MilkMilk
Equipment you will use
WhiskWhisk
Sauce PanSauce Pan
3
Pour the egg yolk mixture into the pot while stirring and cook until slightly thickened and steaming, but not bubbling.
Ingredients you will need
Egg YolkEgg Yolk
Equipment you will use
PotPot
4
Remove from the heat.
5
Pour the mixture through a sieve and stir in the rum extract.Cover the surface with plastic wrap to prevent a skin from forming, and cool to room temperature. Chill until very cold, about 6 hours or overnight. Freeze in an ice cream maker according to the manufacturer’s instructions.
Ingredients you will need
Rum ExtractRum Extract
Ice CreamIce Cream
WrapWrap
Equipment you will use
Ice Cream MachineIce Cream Machine
Plastic WrapPlastic Wrap
SieveSieve
6
Add the bread crumbs and churn another 2 minutes before transferring to an airtight container and placing in the freezer.
Ingredients you will need
BreadcrumbsBreadcrumbs