History Cookbook: Brown Bread Ice Cream
About this recipe
Healthiness : (239 votes)
Comments: Lovely in small amounts.
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Number of servings: 4-6 servings
Brown bread ice-cream is an old-fashioned English recipe. It is made from vanilla ice-cream plus crunchy caramelised bread crumbs. Ice cream and sorbets were very popular, especially towards the end of the Victorian period, amongst the rich. Richer homes had new coolers making ices popular. Victorian menus often had many courses and the ice creams and sorbets were served as a refreshing break between the richer courses of meat, fish or rich puddings.
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Number of servings: 4-6 servings
Brown bread ice-cream is an old-fashioned English recipe. It is made from vanilla ice-cream plus crunchy caramelised bread crumbs. Ice cream and sorbets were very popular, especially towards the end of the Victorian period, amongst the rich. Richer homes had new coolers making ices popular. Victorian menus often had many courses and the ice creams and sorbets were served as a refreshing break between the richer courses of meat, fish or rich puddings.
Ingredients
- 4 large egg yolks
- 3 oz (90g) caster sugar
- 1 teaspoon cornflour
- ½ vanilla pod
- ½ pint (0.3 L) milk
- 2 oz (60g) butter
- 3 oz (90g) crustless wholemeal bread
- 2 oz (60g) soft light brown sugar
- ½ pint (0.3 L) double cream
1 UK pint = 0.568 Litres
Equipment
- Weighing scales
- Measuring jug
- Pan
- Wooden spoon
- Sharp knife
- Whisk
Making and cooking it

- Crumble the wholemeal brown bread
- 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 180 centigrade for 15-20 minutes, turning from time to time until they are toasted and crisp
- Allow to cool
- 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 the boil
- Remove from the heat and leave for 15 minutes to allow the flavours to infuse
- Whisk the egg yolks, sugar and cornflour 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 and cool
- Stir the cream into the custard and churn the mixture until thick
- Take the breadcrumbs and crumble up any lumps
- Stir the crumbs into the mixture
- Churn for 5-10 minutes until ready to serve

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Comments
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Name: Sarah | 13th June 2020 |
This ice cream is amazing and v simple! Highly recommend it, especially if you add a dash of salt and cinnamon to the bread, sugar and butter mix. |
Name: Ella | 19th April 2019 |
Nice |
Name: Isabella Katie Nicholls | 13th November 2018 |
AMAZING!!!!!!!!!! |
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