A bowl of buttermilk, brown sugar & rye bread ice cream with a spoon alongside

Buttermilk, brown sugar & rye bread ice cream

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(1 ratings)

Prep: 30 mins Cook: 40 mins plus chilling and freezing

More effort

Makes about 700ml

Try buttermilk ice cream instead of vanilla — it has the same richness but is balanced by a nice acidity. Garnish with crispy caramelised breadcrumbs

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal175
  • fat13g
  • saturates7g
  • carbs13g
  • sugars11g
  • fibre0g
  • protein2g
  • salt0.2g
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Ingredients

  • 400ml double cream
  • 150g caster sugar
  • 5 large egg yolks
  • 400ml buttermilk

For the caramelised breadcrumbs

  • 125g rye or pumpernickel bread, crusts removed
    Rye

    Rye

    rai

    The richly flavoured seed of a common and widely grown grass, rye

  • 20g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g soft light brown sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. To make the caramelised breadcrumbs, heat oven to 180C/160C fan/gas 4. Tear half the bread into little pieces (it’s better doing this by hand than in a food processor. The largest
    piece should be no bigger than a petit pois). Whizz the rest in a food processor into coarse crumbs. It’s best to have a mixture of textures.

  2. In a frying pan, heat the butter until it melts, then continue to cook until it starts to brown a little. Remove from the heat and stir in the bread and sugar. Spread out on a baking sheet (it’s important that the mixture is not in clumps) and cook for 20 mins, tossing a few times during baking, until toasted. Leave to cool.

  3. Heat the cream with 100g sugar and a pinch of salt in a heavy-bottomed saucepan until it comes to just under the boil. Take off the heat. Leave to sit for about 5 mins. Beat the egg yolks in a bowl with the remaining sugar and pour in the cream, stirring continuously. Wash out the saucepan, then pour the cream mixture into it.

  4. Set over a low heat and cook, stirring, until the mixture thickens enough to coat the back of a spoon. It will take about 8-10 mins. Make sure the custard doesn’t boil or it will curdle. As soon as it’s thick enough, transfer to a cold bowl and stir in the buttermilk. Keep stirring the mixture at intervals as it cools. Cover the custard and put in the fridge to chill.

  5. Churn the custard in an ice cream machine following the manufacturer’s instructions, adding the breadcrumbs when the ice cream is almost frozen. Transfer to a container, cover with cling film and keep in the freezer. If you don’t have an ice cream machine, pour the mixture into a shallow container and put in the freezer. Remove from the freezer every couple of hours and beat vigorously to break up the ice crystals, adding the breadcrumbs when the ice cream is almost frozen. You want to end up with a smooth, creamy mixture.

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Comments, questions and tips

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futureblossom
24th Jul, 2017
5.05
Mmm... So delicious! Definitely worth the effort. Thank you Diana Henry. I served it with vanilla poached peaches and a fresh raspberry sauce, a la peach melba - it went down very well.
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