As the autumnal weather draws in, I start to think about comfort foods. As the sunshine and warmish weather is still clinging on, I find myself gravitating towards making brown bread ice cream. It is the perfect mix of the warming flavour of cinnamon and the maltiness of the brown bread in a dessert that is one of the more popular summer desserts. It’s super easy to make and is great served on its own or with some blackberries.
Skill level: Easy peasy
Makes 1.5 litres of ice cream
250g of brown bread – I leave the crusts on but it’s just as good without
3 tablespoons unsalted butter
100g golden caster sugar
1 ½ tsp ground cinnamon
¼ tsp salt
600 ml double cream
397g sweetened condensed milk
1 tsp vanilla extract
Extra cinnamon to taste
- Preheat your oven to 180ºc
- Melt your butter either in a microwave or on the stove on a medium/low heat.
- Place your brown bread in a food mixer and pulse until it is fine bread crumbs.
- Combine your breadcrumbs, melted butter, sugar, cinnamon and salt until combined.
- Spread the mixture onto a lined baking sheet and place in the oven for 20 minutes, stirring a few times during baking to make sure all sides of the mixture is well toasted. Set aside to cool.
- Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric for 5 minutes on a high speed and whisk until thick and quite stiff, a bit like clotted cream.
- Fold in brown bread mixture and pour into a loaf tin or old clean ice cream container/tuppaware. Top with extra cinnamon if you so wish and freeze for 8 hours or until solid.