YUMMY ICE CREAM BREAD
This is a easy, fast and delicious breakfast or dessert bread using only two ingredients! If there is any left, it can also make delicious French toast!
Provided by TEACHERMOM1
Categories Bread
Time 45m
Yield 8
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
- Mix ice cream and flour together in a bowl just until moistened; spread into the prepared pan.
- Bake in the preheated oven until cooked through, 35 to 40 minutes. Enjoy warm or at room temperature.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 25.2 g, Cholesterol 14.5 mg, Fat 3.9 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 324.1 mg, Sugar 7.1 g
HOMEMADE BROWN BREAD ICE CREAM
Here is a really different recipe I stumbled across for brown bread ice cream. Just the name made me want to try it, and I was glad I did. This recipe requires you to make a custard base and I have given the directions in the recipe. Cook time includes freeze time and this varies from machine to machine. Really great to cool off with and enjoy!
Provided by BirdyBaker
Categories Frozen Desserts
Time 6h45m
Yield 1 batch ice cream
Number Of Ingredients 5
Steps:
- In a medium hot oven, bake/brown the breadcrumbs in a roasting tin for approx 10 to 15 mins, turning often.
- Make a custard base using 1/2 pint (300ml) of the cream along with the sugar and egg yolks and leave to cool.
- Directions for making a custard base:.
- Ingredients: 4 egg yolks, 1/2 pint (250ml) milk, 1/2 pint (250ml) double/heavy cream, 4 oz (100g) sugar or caster sugar, 2 teaspoons vanilla extract (or according to taste).
- Scald the milk (bring slowly up to boiling point in a saucepan).
- Separately, mix together the egg yolks and sugar until thick.
- Pour into this the hot milk, whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
- When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat.
- Leave to cool.
- When the mixture is cold, stir in the breadcrumbs, vanilla extract and rest of the cream and then transfer the complete mixture into an ice cream maker.
- Freeze following the manufacturer's instructions BUT just as it's starting to freeze whisk the egg whites until fluffy and add to the mixture, thereafter continuing the freezing process.
Nutrition Facts : Calories 6081.9, Fat 350.7, SaturatedFat 202.6, Cholesterol 1479, Sodium 5172.2, Carbohydrate 604.9, Fiber 27, Sugar 153.8, Protein 135.9
BROWN BREAD ICE CREAM
My Mother & Aunt spoke of having this ice cream often while growing up in Topeka. Since I wasn't sure of exactly what kind of brown bread to use I went searching. This is what they remember it being like than other recipes posted. Note: Prep & cook times are estimated and does not include chill time.
Provided by CindiJ
Categories Frozen Desserts
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Whiz the bread in the food processor to make crumbs. Mix the brown sugar with the melted butter and add the crumbs, stir well then spread the mixture on a baking sheet.
- Bake the crumbs in a pre-heated oven at 350º for 15-20 minutes, turning from time to time until they are toasted and crisp. Allow to cool. Break crumbs a bit into little nuggets. Store cooled crumbs in ziploc bag until ready to use.
- Cut the vanilla pod open and scrape out the seeds. Pour the milk into a heavy-based saucepan, add the vanilla pod and seeds and bring to a boil. Remove from the heat and leave for 15 minutes to allow the flavors to infuse. If using vanilla extract - make sure to use a quality vanilla - not imitation. Add vanilla extract to heated milk if using that method.
- Whisk the egg yolks, sugar and cornstarch in a bowl until thick and pale. Gradually pour on the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle heat, stirring all the time. When the custard thickens and coats the back of the spoon, strain out the pod, add the brandy and chill 6-8 hours or overnight for best results.
- When ready to make the ice cream, stir the cream into the chilled custard mixture and churn the mixture until thick but not solid. You need to "listen" to the churn, when it slows and strains then stop the motor to add the crumbs. Rub the breadcrumbs between your fingers to break up any clumps. Stir the crumbs into the mixture, churn for another 10 minutes or until motor stops. Serve immediately or you can place in freezer and enjoy over several days.
- Note: It says that this ice-cream was popular in Victorian times - it's always nice to know that we can still enjoy old recipes!
Nutrition Facts : Calories 471.7, Fat 27.5, SaturatedFat 16.1, Cholesterol 235.2, Sodium 89.8, Carbohydrate 51.9, Sugar 50.6, Protein 6.1
COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING
Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.
Provided by thymeforpineapple
Categories Desserts
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
- Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
- Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
- Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
- Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg
BROWN BREAD ICE CREAM
Brown Bread Ice Cream
Provided by dgl_thrawn
Time 30m
Yield Makes Litre
Number Of Ingredients 0
Steps:
- Spread the crumbs out evenly on a large baking tray and toast under the grill, turning them at short intervals so that they brown evenly. Measure the cream into a jug and stir in the cooled, browned crumbs and the remaining ingredients; cover and chill for 1 hour to give the crumbs a chance to soften.
- Combine the crumbs with an equal quantity (135g/0.75 cup/4.75 oz) of Demerara sugar. Spread out evenly on a large baking tray. Preheat the grill on medium to high, then position the baking tray 7.5-10 cm/3-4 inches from the heat source.
- From now on do not leave the grill but continue toasting and regularly and evenly re-spreading the crumbs until the mixture is an overall colour - just one stop lighter than muscovado sugar.
- As it browns the mixture will get stickier as the sugar melts, but try to spread it as evenly as possible. When sufficiently browned, remove and leave to cool. When cool, pound the lumps of crumb/sugar mix until reduced to the size of Demerara sugar crystals. Measure the cream into a jug and stir in the crushed crumb/sugar mix and remaining ingredients, including the remaining Demerara sugar. Cover and transfer to the fridge to chill for 2 hours. This gives the crumb mix a chance to soften, but leaves a minimal crunch in the finished texture of the ice cream.
- When ready, either still freeze or start the ice-cream machine, giving the mix a good stir before pouring it into the machine. Churn until the mixture has the consistency of softly whipped cream. Now quickly scrape into plastic freezer boxes and cover with a piece of waxed or greaseproof paper and a lid.
- Serve within 1 hour. If the ice becomes solid it will need about 30 minutes in the fridge before it is soft enough to serve.
BROWN BREAD ICE CREAM
Provided by Darina Allen
Categories Dessert St. Patrick's Day Frozen Dessert
Yield Serves 12 to 16
Number Of Ingredients 4
Steps:
- Make the Ballymaloe vanilla ice cream and freeze.
- Preheat the oven to 450°F.
- Spread the chunky bread crumbs on a baking sheet. Sprinkle with sugar and toast in the oven for 10-15 minutes. Stir every 4 or 5 minutes until the sugar caramelizes and coats the bread crumbs. Spread onto a Silpat mat and let cool. Then pulse the caramelized bread crumbs into small, chunky bits in a food processor.
- When the ice cream is semi-frozen, fold in the bread crumbs and freeze until fully frozen.
IRISH BROWN BREAD ICE CREAM
Categories Milk/Cream Dairy Dessert St. Patrick's Day Frozen Dessert Strawberry Summer Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Line baking sheet with foil; butter foil. Mix breadcrumbs, 3 tablespoons sugar and brown sugar in medium bowl. Scatter over prepared baking sheet. Bake until sugar begins to melt and crumbs are slightly darker, stirring crumbs occasionally with metal spatula to prevent sticking, about 10 minutes. Transfer breadcrumbs to bowl and cool. Break crumbs into small pieces.
- Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and let steep 30 minutes.
- Whisk egg yolks and 5 tablespoons sugar in large bowl to blend. Gradually whisk in milk mixture. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into small bowl. Chill custard until cold, stirring occasionally, about 1 hour.
- Beat whipping cream in large bowl until firm peaks form. Fold custard into cream. Gently fold into breadcrumbs. Transfer to covered containers and freeze. (Can be prepared 3 days ahead. Keep frozen.)
- Combine strawberries and remaining 6 tablespoons sugar in medium bowl. Let stand until juices form, about 20 minutes. Scoop ice cream into bowls. Spoon strawberries and juices over and serve.
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