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.
Melt the butter in a small pan until it starts to turn
Meanwhile, whisk the eggs with the vanilla. Heat the milk with
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.
© 2010 All rights reserved. Published by Murdoch Books.