Lela Rose’s Brown-Bread Ice Cream

Lela Rose's Brown-Bread Ice Cream
John Lawton
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preparation
20
minutes
cooking
300
minutes
Serves 8 (makes 1 1/2 quarts)

Ingredients

2
large eggs
1 1/4
cups
granulated sugar
3
cups
whole milk
2
cups
heavy cream
1 1/2
teaspoons
pure almond extract
1/8
teaspoon
kosher salt
1
cup
sliced almonds
1/4
cup
dried whole-wheat bread crumbs
1/4
cup
brown sugar
2
tablespoons
unsalted butter, melted

Directions

  1. In a medium bowl, whisk the eggs and granulated sugar until combined.
  2. Place the milk in a medium saucepan and bring just to a boil. Reduce heat to medium-low.
  3. Gradually whisk 1 cup of the hot milk into the egg mixture. Whisking constantly, add the egg mixture back into the hot milk in the saucepan. Cook, stirring constantly, until thickened, 12 to 15 minutes.
  4. Strain the mixture into a large bowl and stir in the cream, almond extract, and salt. Refrigerate until chilled, about 4 hours.
  5. Meanwhile, heat oven to 350° F. In a food processor, grind the almonds. On a rimmed baking sheet, toss the ground almonds with the bread crumbs, brown sugar, and butter. Bake, tossing occasionally, until golden brown, 10 to 12 minutes; let cool.
  6. Freeze the cream mixture in a 1½- to 2-quart ice cream maker, following the manufacturer’s instructions. Mix in the toasted-almond mixture during the last 5 minutes.
Lela Rose
November 2009

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.

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