Brown Bread And Rum Ice Cream

by | Nov 1, 2011 | 34 comments

Brown Bread And Rum No Churn Ice Cream
 
Brown Bread And Rum No Churn Ice Cream. Tell me you want it! Scream it to me! Because it is THAT good! It will make you feel like naughty and nice, you know? those two little things that pop on either side of your head, one an angel in white and the other a devil in red. Naughty because the rum has a full bodied tipsy flavour and nice because it doesn’t matter whether you had a healthy breakfast. You are eating brown bread for dessert!!
 
Fresh Bread Crumbs
 
This is a brilliant recipe, the bread amazingly adds as a thickener so there is no need for cornflour or churning. It has a beautiful texture like cookies and cream. It has a zesty flavour and it looks amazing.But you know what the best part is? The no-churn bit. This makes the recipe very approachable and accessible to everyone. I used five whole brown bread slices, crust and all. This is exactly the kind of whimsy and quirky recipe that makes my day! Skip the rum if you are making this for the kids as well. I will next time, or maybe not and just keep it an adults only indulging treat. Feast your eyes on some chilled goodnes or scroll straight down to the recipe!
 
Brown Bread ICe Cream
 
Brown Bread Ice Cream
 
Brown Bread ICe Cream
 
Brown Bread Ice Cream
 
Brown Bread ICe Cream
 
Brown Bread ICe Cream
  

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BROWN BREAD AND RUM NO CHURN ICE CREAM

 
Preparation Time – 25 minutes
Chilling Time – 6 hours +
Serves – 6 to 8
 

Ingredients

 
1 cup milk
2/3 cup caster sugar
4 egg yolks
5 slices brown bread [wholemeal bread with crust], processed into breadcrumbs
2 1/2 cups pouring (whipping) cream
2 tablespoons dark rum
zest of half an orange
 

Method

 
Put the milk and sugar in a saucepan over medium heat. Cook, stirring constantly for a few minutes until sugar has dissolved and milk is about to boil. Remove from heat.
 
Whisk egg yolks in a large bowl. Whisk in half of the hot milk mixture until smooth. Whisk in the remaining milk mixture. Transfer egg and milk mixture to saucepan. Cook, stirring constantly over low to medium heat for approximately 8 minutes till the mixture thickens and coats the back of the spoon. Do not boil. Set aside to cool.
 
Add the breadcrumbs, rum and orange zest, stir. Cover and refrigerate until cold. 
 
Beat the cream in a large bowl until it forms soft peaks (3-5 minutes). Fold the cream in the cold custard. Pour into a tin container, cover with cling foil and freeze for at least 6 hours. 
 
Soften in the fridge for 20 minutes before serving.
 
 

My Notes

Do not use dry breadcrumbs. The ice cream will not set.
 
Stir and stir constantly, or else the mixture will stick to the pan and burn.
 
Cool milk mixture to just warm  before adding the egg or else you will end up with scrambled egg custard.
 
Enjoy responsibly.
 
 

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Find More Recipes By CategoryBread Dessert Vegetarian

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

34 Comments
  1. Baker Street

    Oh my! This looks so dreamy! Love everything about it: the combination of flavors, the pictures and am sure its just delicious!

    Reply
  2. a spoonful of yumm

    love that you’ve used breadcrumbs in it ! dreamlike ice cream

    Reply
  3. Brian @ A Thought For Food

    I WANT IT!

    It looks glorious, darling! What a wonderful combination of flavors and textures.

    Reply
  4. Nash at Plateful

    Oh sweetness! This is sooo gorgeously tempting! Is there an alcohol free version…?

    Reply
    • Sneh

      yes, just don’t add the rum. It is only 2 tablespoons and omitting it doesn’t affect the recipe at all.

      Reply
  5. chinmayie @ love food eat

    YUM! I am really drooling right now 🙂 It looks so good 🙂 I wonder if there was a way to make it eggless…
    BEAUTIFUL photos too 🙂

    Reply
  6. Colette

    Bread & rum make great ice cream! Who knew? Can’t wait to try it.

    Reply
  7. Yadsia @ShopCookMake

    Wow, I’ve never heard of a bread ice cream but it sure looks amazing.

    Reply
  8. Xiaolu @ 6 Bittersweets

    Looks really yummy and I haven’t seen or heard of brown bread in a loooong time. In fact I’ve never had the pleasure to try it.

    Reply
  9. Sylvie @ Gourmande in the Kitchen

    There’s this ice cream shop that makes the best brown bread ice cream and I’ve always wanted to try and make it at home myself!

    Reply
  10. Jennifer (Delicieux)

    Looks fantastic Sneh!!! I had brown bread ice cream recently at my favourite restaurant and it was fabulous! Love the addition of orange zest in your version.

    Reply
  11. Anna

    This looks insanely delicious! I will be trying 2 versions. Of course the one with rum is for hubby and me…(on an ice cream date-night) the without rum version is for the kiddos. Thanks for posting!

    Reply
  12. Cookin' Canuck

    I am so intrigued by the use of brown bread as a thickener. My mum adores rum ice cream and I would love to make this for her.

    Reply
  13. anh

    Totally new flavours to me! It looks awesome.

    Reply
  14. athena

    gorgeous photos. new flavors to me. totally bookmarking this… love the fact that i don’t need an ice cream maker to make it.

    Reply
  15. Manju

    I want it!! I can have the brown bread as long as there is rum in it 😉

    Reply
  16. Felicia

    This looks like fun–both offbeat and simple. I’d love to try it. I suppose one could make variations of it with other types of bread as well–have you ever tried that?

    Reply
  17. Kiran @ KiranTarun.com

    You had me all intrigued with “brown bread” ice cream. Gorgeous photos 🙂

    Reply
  18. Yasmeen @ Wandering Spice

    Sneh, you’re a genius. Did you dream up this technique?

    To be honest, I’ve been feeling rather jealous of all the ice cream posts I’ve been reading lately. Since I don’t have an ice cream maker (and honestly – should NOT get one – too dangerous) I figured most of them were beyond reach. Until now! Plus, I love the brown bread bit. So unique 🙂

    Reply
  19. Priyanka

    Thats so innovative and yummy. Lovely idea. Stunning photos.

    Reply
  20. Dina

    that sounds great and i love love love your photos!

    Reply
  21. Debs @ DKC

    Oh yum, my SIL mentioned this flavour to me ages ago when a friend served it to her and I’ve been wanting to try it ever since. Thanks for sharing, I’m now dribbling at the thought LOL.

    Reply
  22. Russell at Chasing Delicious

    What a delicious recipe! Yummmm! And these photos are just lovely. I’m in ice cream heaven.

    Where did you get that metal tin you have the ice cream in? I love it too.

    Reply
    • Sneh

      Thanks Russell! The metal tins are actually pie tins I bought from a baking shop in Singapore many years ago.

      Reply
  23. Nic@diningwithastud

    What stunning photos 🙂 this looks so delicious I cant even take it. I dont want my lunch now, I want ice cream – THIS ice cream lol 😀

    Reply
  24. Petra

    Will defnitely have to try this! Thanks for sharing.

    Reply
  25. Erica

    I LOVE BROWN BREAD! I will have to try this (as I don’t have an ice cream machine…) Is it regular brown bread or like boston molasses brown bread?

    Reply
  26. Brian @ A Thought For Food

    Well, I think this has made it to the top of my “must try” list. Holy damn… bread IN THE ICE CREAM!!!! Mind is blown!

    Reply
  27. Amanda Mendezam

    Hi! I Want To Try This Recipe So Badly! Just A Few Questions: 1) Is Brown Bread The Same Thing As Wheat Bread, Or Is There An Actual “Brown Bread”? 2) Is Castor Sugar The Same As Regular Sugar?
    Thank You So Much!!

    Reply
    • Sneh

      Wholemeal Bread or any non-white, non-grain bread. I suppose Light Rye bread would work as well, but wholemeal bread is best. Caster sugar is very fine white sugar (non-grainy). S x

      Reply
  28. Chiara

    This looks wonderful Sneh. I love ice-cream with some texture. This recipe, along with my visit to the Gelato World Tour, has inspired me to get gelato making!

    Reply

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