Thursday, March 15, 2012

Brown Bread Ice-Cream

The Setting: Gorgeous day. Feels like spring! Perfect ice-cream weather.

The Soundtrack: Holmes on Homes.

Steaming up the Oven: Leftover pancakes.

The Scenario: The St. Patrick's Day dessert you never saw coming.

There's a lot of talk in the states about the food of the British Isles being sub-par. I was told not to get too excited about the food in Ireland, warned that Guinness is served warm and flat, and informed that dishes tend to be bland and monochromatic.

In my experience, none of this is remotely accurate.

Guinness is far better in the land of its birth, and the food is bright and beautiful.

In fact, every moment of my trip to Ireland (September, 2010) was spectacular, particularly the ones spent eating.

My expectations were exceeded with every meal, but my mind was truly blown after dinner at the incredible Ballyvolane House, when brown bread ice-cream came out for dessert.

Though I had been devouring brown bread ravenously throughout the trip, I never would have considered it could be transformed into an even more delicious masterpiece of culinary triumph.

Make this surprising dessert for St. Patrick's Day or any time you want to escape to Ireland.

Brown Bread Ice-Cream
3/4 cup sugar
1 cup whole milk
2 cups heavy cream
1/8 tsp fine salt
5 large egg yolks
1 1/2 tsp pure vanilla extract
1/2 tsp spiced rum (or Irish Whiskey)
4 oz crumbled Dirty Blonde Brown Bread
4 oz dark brown sugar

Thoroughly whisk together sugar, milk, cream, salt, and egg yolks. Place over medium heat and continue to whisk gently until the mixture thickens enough to coat the back of a spoon.

Remove from heat, and stir in the vanilla and rum or whiskey. Strain the mixture over a fine mesh sieve into a new container, preferably a metal bowl.

Place in in ice bath to cool before transferring to the fridge to chill overnight.

Place ice-cream mixture in an ice-cream machine and freeze according to manufacturer's directions.

Meanwhile, place crumbled bread and brown sugar in a nonstick skillet over medium heat and stir with a silicone spatula to combine evenly.

Cook just until the brown sugar is completely melted and all the crumbs are evenly caramelized.

Spread the crumbs out onto a piece of parchment paper and let cool completely.

Fold the caramelized crumbs into the soft ice-cream, and transfer to a freezer-safe container to freeze completely in the freezer.

Makes about 1 quart ice-cream.

Read about my Irish Adventures:

Driving on the Other Side of the Road, Part I.

Driving on the Other Side of the Road, Part II.

Driving on the Other Side of the Road, Part III.

Driving on the Other Side of the Road, Part IV.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

1 comment:

Megan said...

I'm making this right now!!