Brown Bread Ice Cream (No Ice Cream Maker Necessary)

1. 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. 2

   Beat cream until soft peaks form; carefully fold cream into cooled custard; pour into freezer container and freeze until lightly frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.