Do you have fond food memories from your childhood? Perhaps a special seat in the local diner, the smell of Grandma’s kitchen, or the image of your most favorite meal, right down to the dishes you used? We all have them, and one of my favorite food memories is visiting Shawnee Creamery to get brown bread ice cream with my Grandpa. I have been hooked ever since!
Fond childhood memories like these fueled my love of food and cooking. Now as an adult, not only do I love how food tastes, I also love seeing where my food comes from and how it is produced. Which is why, when I visited Ohlde Dairy Farm earlier this year, I was floored by the high-tech methods and thorough thought they put into each fresh bottle of milk. The very milk that makes this tasty summer treat SOOOoooo delicious! (You can read all about my visit HERE… Amazing!)
Brown Bread Ice Cream was a popular treat among the wealthy of the Victorian era, but when I was growing up it was a special treat for a young farm girl like me. It’s really the crunchy, sweet brown bread crumbs that make this so delicious. Mix those with a sweet creamy base that might or might not include some bourbon (ahem!) and you’ll be hooked, too!
Caramelized Brown Bread Ice Cream
3 slices brown bread
3 Tbs. unsalted butter
1/2 cup granulated sugar
1 tsp. cinnamon
1/4 tsp. kosher salt
1 cup whole milk
1 1/2 cups whipping cream
1/4 tsp. Kosher salt
1/3 cup dark brown sugar
1/3 cup granulated sugar
8 oz. cream cheese, cubed
5 large egg yolks
1/2 tsp vanilla extract
1 Tbs. Wellers bourbon
Preheat oven to 325 degrees F. Cut or crumble bread into very small pieces, about the size of small peas. In a skillet over medium heat, melt butter and continue to cook, stirring often, until butter begins to brown and has a nice nutty aroma; remove from heat. Stir in bread, sugar, cinnamon and salt. Spread mixture out over a baking sheet and bake, uncovered, for 20-25 minutes, tossing half way through baking time; cool completely and store in an air-tight container until ready to use in ice cream.
To prepare ice cream, heat the milk, 1/2 cup whipping cream and salt in a saucepan over medium low heat.
In a medium sized bowl, place the remaining 1 cup whipping cream and cream cheese. Set a mesh strainer over the top of the bowl.
In a separate bowl, beat egg yolks, then slowly pour in a small amount of the warm milk mixture, whisking constantly, as your pour; return egg yolk mixture to the saucepan with the remaining milk. Cook over low heat, stirring constantly, just until the mixture begins to thicken enough to coat a spoon.
Strain mixture into the heavy cream and cream cheese mixture in the bowl, stirring until smooth. Strain mixture one more time through the mesh strainer into another bowl, then stir in vanilla and whiskey. Refrigerate for 6-8 hours, then pour into a 1 quart ice cream freezer, adding whole milk as needed to make 1 quart. Churn ice cream until solid, then fold in as much of the prepared brown bread crumbs as desired. (I usually add about 1 cup.) Store ice cream in freezer until firm.
Now You’re Cookin’,
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, July 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!
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