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Buttermilk, brown sugar & rye bread ice cream New-recipe-icon

Try buttermilk ice cream instead of vanilla — it has the same richness but is balanced by a nice acidity. Garnish with crispy caramelised breadcrumbs

  • Prep: 30 mins
    Cook: 40 mins
    plus chilling and freezing
  • Makes about 700ml
  • More effort
  • Makes about 700ml
  • More effort
  • Calories 175
  • Carbohydrates 13
  • Saturated Fat 7
  • Sugar 11
  • Protein 2
  • Fat 13
  • Fibre 0
  • Salt 0.2

Nutrition per serving

  • Calories 175
  • Carbohydrates 13
  • Saturated Fat 7
  • Sugar 11
  • Protein 2
  • Fat 13
  • Fibre 0
  • Salt 0.2

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. To make the caramelised breadcrumbs, heat oven to 180C/160C fan/gas 4. Tear half the bread into little pieces (it’s better doing this by hand than in a food processor. The largestpiece should be no bigger than a petit pois). Whizz the rest in a food processor into coarse crumbs. It’s best to have a mixture of textures.

  2. In a frying pan, heat the butter until it melts, then continue to cook until it starts to brown a little. Remove from the heat and stir in the bread and sugar. Spread out on a baking sheet (it’s important that the mixture is not in clumps) and cook for 20 mins, tossing a few times during baking, until toasted. Leave to cool.

  3. Heat the cream with 100g sugar and a pinch of salt in a heavy-bottomed saucepan until it comes to just under the boil. Take off the heat. Leave to sit for about 5 mins. Beat the egg yolks in a bowl with the remaining sugar and pour in the cream, stirring continuously. Wash out the saucepan, then pour the cream mixture into it.

  4. Set over a low heat and cook, stirring, until the mixture thickens enough to coat the back of a spoon. It will take about 8-10 mins. Make sure the custard doesn’t boil or it will curdle. As soon as it’s thick enough, transfer to a cold bowl and stir in the buttermilk. Keep stirring the mixture at intervals as it cools. Cover the custard and put in the fridge to chill.

  5. Churn the custard in an ice cream machine following the manufacturer’s instructions, adding the breadcrumbs when the ice cream is almost frozen. Transfer to a container, cover with cling film and keep in the freezer. If you don’t have an ice cream machine, pour the mixture into a shallow container and put in the freezer. Remove from the freezer every couple of hours and beat vigorously to break up the ice crystals, adding the breadcrumbs when the ice cream is almost frozen. You want to end up with a smooth, creamy mixture.

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