Brown Bread & Butter Ice Cream


Preparation info

  • Difficulty


  • Makes


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I was most excited when I first heard about this. I thought how great for kids but adults love it, too. I added the butter and I love it sometimes with a faint drizzling like English rain of not-too-rich toffee sauce. I make this when I have some leftovers from the mixed brown loaf but, of course, you don’t have to make your own bread especially for this ice cream. I love to serve this as an afternoon snack. The crumbs have to be caramelly and hardened so that they taste like praline in the ice cream.


  • 100 g( oz) brown bread, torn into chunks
  • 100 g( oz) brown sugar
  • 60 g( oz) butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 125 ml(4 fl oz/½ cup) milk
  • 375 ml(13 fl oz/ cups) pouring (single) cream


Preheat the oven to 200°C (400°F/Gas 6). In a processor, pulse the bread into crumbs. Grease a large baking tray with a little butter and scatter the crumbs and the sugar over it, then mix together with your hands. Bake for about 12 minutes until the crumbs are golden and crisp, turning them over twice during this time. Watch that the crumbs don’t burn and become bitter. Leave the crumbs to cool, then break up any clumps with your hands.

Melt the butter in a small pan until it starts to turn a little golden and smells good. Pour into a bowl to cool.

Meanwhile, whisk the eggs with the vanilla. Heat the milk with 125 ml(4 fl oz/½ cup) of the cream in a pan over medium–low heat until almost boiling. Whisk a ladleful into the eggs, mixing constantly to prevent them from scrambling. Gradually pour in the rest of the liquid, whisking all the time. Pour it all back into the saucepan, lower the heat to minimum and heat for a few minutes, whisking all the time, to cook the eggs and thicken the mixture a bit. Remove from the heat and cool for 10–15 minutes, whisking now and then. Stir in the remaining cream, the melted butter and the sugary crumbs and pour into a bowl or container that has a lid. Put the lid on and leave in the fridge until totally cool.

Put the bowl in the freezer. After an hour give the mixture an energetic whisk with a hand whisk. Put it back in the freezer and then whisk again after another couple of hours. When the ice cream is nearly firm, give one last whisk and put it back in the freezer to set.

Alternatively, pour into your ice cream machine and churn, following the manufacturer’s instructions.