Brown Bread Ice Cream
The Russian bread from the last post uses some old bread in the dough so you could always go on from dough to bread to dough to bread and so on. Or you could add one more link to this little food chain and go from dough to bread to ..(wait for it).. ice cream.
This is basically vanila ice cream with some caramelized croutons. The croutons which were rock hard at first will soften up after a short time. Even if some should be burned, the bitterness will go well together with the sweet vanilla. Fennel and caraway added an adventurous element to the taste of the ice cream. Not unpleasant, but next time "normal" wholemeal bread will do.
Brown Bread Ice Cream
Source: Bread (River Cottage Handbook No.3) by Daniel Stevens
Makes about 600 ml
100 g fresh or one- or two-day-old wholemeal bread
100g soft light brown sugar or demerara
250 ml whole milk
1 vanilla pod
6 medium free-range eggs
125 g caster sugar
250 ml double cream
Preheat the oven to 180°C/gas mark 4. Tear the bread into smallish pieces, toss with brown sugar and scatter on a baking tray. Bake in the oven for 10 minutes or so, until quite dark and caramelised. Leave to cool on the tray. *
Meanwhile, pour the milk in a heavy-based pot. Split the vanilla bean lengthways, scrape out the seeds with a teaspoon and add them to the milk together with the empty pod. Slowly bring just to the boil.
Meanwhile, in a large mixing bowl, briefly whisk together the egg yolks and caster sugar, then slowly pour in the hot milk, whisking constantly. Tip in the vanilla pod too. Pour the mixture back into the saucepan and set over a low heat. Stir constantlywith a wooden spoon o silicone spatula for about 5 minutes until the custard is thick enough to coat the back of the spoon; do not let it overheat or it may curdle.
As soon as it is ready, pour the custard into a cold bowl, cover with cling film to prevent a skin forming, and leave to infuse for at least 10 minutes.
Remove the vanilla pod, stir in the cream and churn the mixture in an ice cream maker according to the manufacturer's instructions. When the ice cream is thickened and almost ready but still a little soft, crumble in the toasted bread and churn until frozen. **
* I put the bread into a pyrex casserole for more convenient cleaning. Maybe stir the bread crumbs once or twice to avoid burning the top layer. Also, if you're an adept from the David Lebovitz dojo of ice cream making, and prefer to chill your custard overnight, this whole step can wait until the second day.
** When I tried this, the caramelized bread cubes jammed the paddle of my ice cream maker.
I'd suggest you either fold in the cubes just before putting the ice cream in the freezer for final firming up, or blitz the cubes in a stand mixer to create caramel bread crumbs.