Cook The Book: Brown Bread Ice Cream

1. 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.

2. 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. Pour the egg yolk mixture into the pot while stirring and cook until slightly thickened and steaming, but not bubbling. Remove from the heat.

3. 3

   Pour the mixture through a sieve and stir in the rum extract.

4. 4

   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. Add the bread crumbs and churn another 2 minutes before transferring to an airtight container and placing in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.