Monday, February 05, 2007

Brown Bread and Butter Ice Cream


Frozen wheetbix. If this sets your mouth to watering, then this is the recipe for you. I personally hate wheetbix frozen or otherwise. So naturally I was very disappointed with how this recipe turned out.

There were a few issues

I was kind of thinking that the bread crumbs would stay hard and crunchy and sugary in the ice cream. After all the cream itself has no sugar and is very bland. But no, they dissolved into mush. I accept this may be due to my cooking. But I don't see what else I could have done. I baked them for longer than the specified time. Any longer and they would have all been black. They were hard and crunchy when they went into the ice cream.

It is almost impossible to cook the crumbs without either some of them either burning or being underdone. This is simply because you cannot get an even sized breadcrumb in a food processer. There will always be some very fine crumbs which toast very quickly.

The butter adds abosutely nothing that I can see other than extra fat. No taste, no texture, nothing. It seems to be there for the name alone.

Oh well. You cannot win them all.


Brown Bread and Butter Ice Cream
(by Tessa Kiros from Apples for Jam)

Process 100gm of brown bread into crumbs. Grease a large baking tray and scatter with crumbs and 100gm of brown sugar. Mix together and then bake for about 12 minutes in a 200C oven. Turn during baking. Leave to cool.

Melt 60gm of butter and toast to a golden brown. Leave to cool.

Whisk 2 eggs with 1 tspn of vanilla extract. Heat 125ml of cream and 125ml of milk to just below boiling point. Gently whisk into the eggs and then pour back into the saucepan and whisk over a low heat until thickened. Cool for 10-15 minutes and than add another 250ml of cream, the melted butter and the crumbs.

Cool and then churn in an ice cream machine.

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