Rye Bread Ice Cream

Rye-Infused Milk

• 5 kg / 11 lb .37 oz milk
• 1

1. For the Rye Infused Milk: Bring the milk to a simmer. Steep the rye bread in the milk for 10 minutes; strain the infused milk through a fine-mesh strainer.
2. For the Ice Cream Base: Make the ice cream base according to the Modern Ice Cream Method.
3. Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base