Old-Fashioned Brown Bread Ice Cream brings back fond childhood memories for many of us! In this recipe, you can re-create all of the lovely flavors to share with your own children. #icecream #nostalgia #oldfashionedicecream
Do you have fond food memories from your childhood? Perhaps a special seat in the local diner, the smell of Grandma’s kitchen, or the image of your most favorite meal? We all have them! One of my favorite food memories is visiting Shawnee Creamery to get brown bread ice cream with my Grandpa. I have been hooked ever since, and I was dying to find a recipe that would bring back that nostalgic feeling. Here it is!
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Family Traditions Create Family Favorites
Fond childhood memories like these fueled my love of food and cooking. Now as an adult, not only do I love how food tastes, I also love seeing where my food comes from and how it is produced. I visited Ohlde Dairy Farm in 2016 where I was floored by the high-tech methods and thorough thought they put into each fresh bottle of milk. The very milk that makes this tasty summer treat SOOOoooo delicious! (You can read all about my visit HERE… Amazing!)
How To Make Memories In Your Own Kitchen
Brown Bread Ice Cream was popular among the wealthy of the Victorian era, but when I was growing up it was a special treat for a young farm girl like me. It’s really the crunchy, sweet brown bread crumbs caramelized in a cast iron skillet that make this so delicious. Mix those with a sweet creamy base that might or might not include some bourbon (ahem!) and you’ll be hooked, too!
Printable Recipe for Old-Fashioned Brown Bread Ice Cream
Old-Fashioned Brown Bread Ice Cream
Brown Bread Crumbs
- 3 slices white or wheat bread
- 3 Tbs. unsalted butter
- 1/2 cup granulated sugar
- 1 tsp. cinnamon
- 1/4 tsp. kosher salt
Make the Ice Cream
- 1 cup whole milk
- 1 1/2 cups whipping cream
- 1/4 tsp. Kosher salt
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 8 oz. cream cheese, softened and cubed
- 5 large egg yolks
- 1/2 tsp vanilla extract
- 1 Tbs. bourbon, we like Weller Bourbon
Make the Brown Bread Crumbs
- Preheat oven to 325 degrees F.
- Cut or crumble bread into very small pieces, about the size of small peas.
- In a skillet over medium heat, melt the butter, stirring it often, until the butter begins to brown and has a nice nutty aroma; remove from heat. Stir in the crumbled bread, sugar, cinnamon and salt.
- Spread the bread mixture out over a rimmed baking sheet; bake, uncovered, for 20-25 minutes, tossing half way through the baking time. Cool completely and store in an air-tight container until ready to use in the ice cream.
- To prepare the ice cream, heat the milk, 1/2 cup whipping cream, both sugars, and the salt in a saucepan over medium low heat. When this mixture is nicely warmed, remove it from the heat and let it cool slightly.
- In a separate mixing bowl, beat the egg yolks, then slowly pour in 1/2 cup of the prepared warm milk mixture from the saucepan, whisking constantly as your pour, incorporating the warm milk mixture into the egg yolks. Return the egg yolk mixture to the saucepan with the remaining milk; cook over low heat, stirring constantly, just until the mixture begins to thicken enough to coat a spoon.
- In a large mixing bowl, place the remaining 1 cup whipping cream and cubed cream cheese. Set a mesh strainer over the top of the bowl.Strain the warm pudding mixture from the saucepan into the heavy cream and cream cheese mixture in the bowl, stirring until smooth. Strain the mixture one more time through the mesh strainer into another bowl, then stir in the vanilla and whiskey.
- Refrigerate for 6-8 hours, then pour the chilled ice cream mixture into a 1-quart ice cream freezer insert, adding whole milk as needed to make 1 quart, leaving about a 1" head space at the top of the freezer insert. Churn the ice cream until solid, then fold in as much of the prepared brown bread crumbs as desired. (I usually add about 1 cup.) Store ice cream in freezer until firm.
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**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, July 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!