Brown Bread and Irish Stout Ice Cream

adapted from The Icecreamists by Matt O’Connor

Ingredients:

For the ice cream:
250 ml (1 cup) full-fat milk
1/2 teaspoon allspice
1/2 teaspoon nutmeg
125 ml (1/2 cup) double cream
2 egg yolks
88 g (1/2 cup) dark brown (muscovado) sugar
20 g (1/3 cup) Irish brown bread or soda bread, crumbled
50 ml (1/4 cup) Irish stout, such as Guinness

For the caramelised crumbs:
30 g (1/2 cup) Irish soda bread, crumbled
30 g (1/4 cup) dark brown (muscovado) sugar

Method:

Pour the milk, spices and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.

Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and whisk until slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.

Add the crumbled soda bread and mix with a stick blender, then pour the mixture back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl in it for 20 minutes. Never put the hot mixture straight into the fridge.

Once cooled, boil the stout until it is reduced by about half and add to the custard. Cover the mixture and refrigerate, ideally overnight but at least for 6 hours, until thoroughly chilled (at least 4°C/40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.

Meanwhile, prepare the caramelised crumbs. Combine the crumbled soda bread and sugar and spread over a shallow baking tray lined with parchment paper. Place under a medium-hot grill, stirring frequently, until the breadcrumbs are softly caramelised. Allow to cool a little.

Fold most of the toasted bread mixture into the ice cream, then use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).

Decorate each portion with a few of the remaining caramelised bread crumbs before serving. Enjoy with a chilled pint of Irish stout. This is best eaten on the day it’s made (the longer it’s kept, the icier it will get), but will keep for up to 1 week in the freezer.

Source: Edible Ireland