Buttermilk, Brown Sugar & Rye Bread Ice Cream

5.00 (3)
⏱ 70 mins 🍽 Makes about 700ml ✅ More effort 🏷 Dessert

This unique dessert offers a rich buttermilk ice cream, its creaminess balanced by a pleasant acidity. The mixture is churned and studded with homemade caramelised rye breadcrumbs, which provide a wonderful textural contrast. The recipe involves making a custard base, chilling it thoroughly, and then freezing it either in an ice cream machine or by hand. The result is a sophisticated frozen treat with intriguing flavours and a satisfying crunch from the toasted bread pieces.

Buttermilk, Brown Sugar & Rye Bread Ice Cream

Ingredients

  • 400ml double cream
  • 150g caster sugar
  • 5 large egg yolks
  • 400ml buttermilk
  • 125g rye or pumpernickel bread, crusts removed
  • 20g butter
  • 50g soft light brown sugar

Method

  1. Begin by preparing the caramelised breadcrumbs. Preheat your oven to 180C/160C fan/gas 4. Tear half the bread by hand into very small pieces. Process the remaining bread in a food processor to create coarse crumbs, aiming for a mix of textures.
  2. Melt the butter in a frying pan and cook it until it just begins to brown. Take the pan off the heat and mix in the bread pieces and brown sugar. Spread this mixture thinly on a baking sheet and bake for 20 mins, tossing occasionally, until toasted. Allow it to cool completely.
  3. Warm the double cream with 100g of the caster sugar and a pinch of salt in a saucepan until it is nearly boiling. Remove from the heat and let it stand for about 5 mins. Whisk the egg yolks with the rest of the sugar in a bowl, then gradually pour in the warm cream while stirring constantly. Clean the saucepan and return the mixture to it.
  4. Cook the custard over a low heat, stirring constantly, for about 8-10 mins until it thickens enough to coat the back of a spoon. Do not let it boil. Once thickened, pour it into a cold bowl and stir in the buttermilk. Stir occasionally as it cools, then cover and refrigerate until completely chilled.
  5. Churn the chilled custard in an ice cream machine as per its instructions, adding the cooled breadcrumbs when the ice cream is nearly set. Transfer to a container, cover, and freeze. Without a machine, freeze the mixture in a shallow container, beating it vigorously every couple of hours to prevent crystals, adding the breadcrumbs when almost frozen, until smooth and creamy.

Nutrition (per serving)

Calories175 kcal
Fat13 g
Saturates7 g
Carbs13 g
Sugars11 g
Protein2 g
Sodium80 mg

Recipe details

Skill levelMore effort
CategoryDessert