Even day-old bran muffins or gingerbread would be nice, especially if you plan to serve this ice cream around the holidays.\r\n\r\nYou\u2019ll probably end up using about 2\/3rds of the brown bread pieces, but if you\u2019re anything like me, you can snack on the rest, or sprinkle them on top just before serving. Wow. Serves 6-8 I like the evolution of it. Who would a-thunk it? I wasn’t quite sure how to go about it, and I sent a message to the inn inquiring about the process, but after a few weeks of checking my Inbox every three minutes, I just couldn’t wait any longer and decided to come up with one on my own. Softening the grapenuts in the milk gave them the perfect texture! Brown bread ice cream is an amazing frozen vanilla custard filled with caramelized bread crumbs that stay crispy and delicious. Using a food processor or blender, blitz the bread into fine crumbs. Although my mother is a fabulous baker, we grew up eating the “Boston” brown bread from the can (on occasion). We went to England again and I googled and searched and stopped in every single ice cream shop we passed in search of more brown bread ice cream, but they all looked at me like I was crazy. I always have great Brown Bread at home! i get the brown bread ice cream whenever i’m there. You must try Grape-Nuts ice cream drizzled with warm (real of course) maple syrup. Transfer to covered containers and freeze. (They can be made a few days in advance and stored at room temperature.). Of course Russians eat blini with caviar ( if they can afford it) and they follow them up with shots of ice-cold vodka. That’s when bread baker can take over the huge deck oven. Ok, I have to try this if for no other reason than I used to love, love to put grape nuts in my ice cream. THANK YOU. Sorry I didn’t notice that you had already discussed purchasing ice cream machines in your post of 2006. Mix together the yolks and rum, if using, and add to the cream mixture, beating well. Now i know what to do with all of those half loaves…beside feeding them to the chickens. Imen x. Ooh that so makes me want to buy an ice cream maker!!! Really This look specialy yumm, I have to make, thanks for sharin. i want to leave my desk at work and run to go make some. And PS your brown bread recipe looks amazing but this post gave me a serious craving for that brown bread in a can from my childhood. I made this once years ago, with a different recipe. I can’t quite imagine this. I never would have thought of making ice cream with bread bits inside. Gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Stir until smooth. (They can be made a few days in advance and stored at room temperature.)","6. Thank you for your advice. I made your ice cream at work this week. my copy of tartine bread is in the mail, thank goodness. Maybe that’s where it all got diverted. Not time ago I made a Quince Ice Crema, was yummy! But for the price, I think the ICE-50 is a pretty good machine and I’ve been happy with it. Has anyone else tried this recipe? M’Lissa: Glad you’re enjoying my ice cream book so much..happy churning! I see that previous commenters have used Christmas pudding, and I think it could be really nice, but would you toast it in the same way as the gingerbread? Elizabeth David mentions some very old recipes for Brown Bread Ice Cream in her wonderful book “Is there a nutmeg in the house?” (available at Amazon). In a large bowl, combine eggs, brown sugar, white sugar, condensed milk, half-and-half, maple flavor and vanilla. Remove the mixture from the heat and add the lemon zest and cinnamon. http://la.foodblogging.com/2010/07/22/the-scoop-on-scoops/. Thanks ! If you don’t have any brown bread, any hearty whole-grain bread will do nicely. But reason prevailed and I realized that there are too many other decadent things that I DO like so keeping ice cream off of my list is probably a good idea. Why was I not told about this earlier! Your daily values may be higher or lower depending on your calorie needs. The first time I ate it,( made by a friend), I could not believe that the ice-cream contained bread. I quickly moved on to “Ready for Dessert” with even more amazing results (no one could speak after tasting the cheesecake brownies). I really would love an ice cream machine but need some advice on the best brand from an expert like you! Tulmeadow Farms in West Simsbury, CT has Grape Nut ice cream if you are every around there! And it sounds delicious! Congrats! This sounds divine but grape nuts ice cream?! this link is to an external site that may or may not meet accessibility guidelines. Info. If it's not, heat again until it's a deep amber. If you continue to use this site, we’ll assume that you’re happy to receive all cookies. This looks amazing! We used the ground up bread pieces to coat caramels. (Although Chad and Elisabeth might have something to say about that…). I have a bit of a bread “obsession”, and seeing those loaves of bread been made from start to end by the masters, was a zen like experience. 4. Freeze according to manufacturers' directions. ","recipeYield":"About 1 1\/4 quarts (1.25l)","recipeIngredient":["2-3 slices of (brown bread (250g, 9 ounces))","3 tablespoons (45g) butter, (salted or unsalted)","1\/2 cup (100g) granulated sugar","3\/4 teaspoon ground cinnamon","1\/4 teaspoon salt","1 cup (250ml) whole milk","1 1\/2 cups (375ml) heavy cream","1\/3 cup (65g) granulated sugar plus 1\/3 cup (65g) brown sugar (dark or light), (or 3\/4 cup (150g) granulated sugar)","pinch of salt","8 ounces (225g) cream cheese, (cubed, or sour cream (regular or lowfat of either))","5 large egg yolks","1\/2 teaspoon vanilla extract","Optional: 1 tablespoon whiskey"],"recipeInstructions":["1.

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