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Honey-Pecan Brown Bread Ice Cream Makes 8 cups (2 L) Brown bread ice cream has been around forever. Open any British cookbook published before the 1970s and you'll find a recipe. I've updated an old classic by adding honey and chopped pecans to the mix. Ingredients 3 cups (720 mL) homogenized milk ½ cup (120 mL) wildflower honey (or any delicate- tasting honey) 1 vanilla bean, cut in half, lengthwise 9 egg yolks 1/3 cup (80 mL) sugar 1½ cups (360 mL) 35% cream 5 oz. (140 g) coarse fresh brown breadcrumbs (see recipe) 1 cup (240 mL) very roughly chopped pecans Instructions Preheat the oven to 325°F (165°C). Pour the milk into a saucepan. Add the honey and the vanilla bean. Bring to a simmer then take it off the stove. Make sure the honey is dissolved. Place the egg yolks and sugar in a bowl and whisk until the yolks turn a very pale yellow. The mixture will have thickened and should come off the whisk in ribbons. Whisk a little of the hot liquid into the egg mixture; this will prevent the eggs from curdling. Continue whisking as you slowly pour the rest of the milk into the eggs. Pour the mixture back into the saucepan and reheat on medium low. Stir with a wooden spoon. Don't let the mix heat up too quickly or you'll end up scrambling the eggs. You will know when the custard is ready--after about 5 to 7 minutes--when you can lift the spoon out of the liquid and draw your finger down the back of the spoon and the line doesn't fill in. If the cream needs to cook any longer, the line will fill in. Pour the custard mixture into a bowl and quickly whisk in the cream. Scrape the vanilla seeds out of the bean and whisk into the mixture. Cool the mixture in the refrigerator until completely chilled. Toast the breadcrumbs in a 325°F (165°C) oven for about 20 minutes, until they are dark golden. Let cool. Pour the chilled cream into an ice cream maker and start the machine. When the ice cream is three-quarters finished, about the consistency of yogurt, add the breadcrumbs and pecans and continue the process until the ice cream is ready. COOK'S TIP
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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