Brown Bread Ice Cream

Ingredients

• 2 cups heavy cream
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 2 tablespoons butter, melted and cooled
• 1/4 teaspoon salt
• 3/4 cup coarsely chopped stale brown bread

Directions

1. Start with the brown bread crumbs: set the oven to 350ºF (180ºC).
2. Break the bread into small bite-size pieces; none should be larger than a kernel of corn.
3. Warm the butter in a skillet until melted, then keep it on the heat until browning begins. Take the skillet off the heat and mix in the bread pieces, 1/2 cup (100g) sugar, cinnamon, and salt.
4. Scatter the mixture over the baking sheet and bake for 20 to 30 minutes, stirring it a few times as it cooks, until the bread pieces are thoroughly toasted and a deep dark brown.
5. Cool the crumbs completely, then transfer them to an air-tight container until you are ready to use them. They can be prepared a few days ahead and kept at room temperature.
6. For the ice cream base, warm the milk in a saucepan with 1/2 cup (125ml) heavy cream, plus the sugar and salt.
7. Put the remaining 1 cup cream (250 ml) in a medium-sized bowl, along with the cubes or cream cheese or sour cream. Place a mesh strainer on the bowl, then nestle the bowl into an ice bath.
8. In another bowl, stir the egg yolks until combined. Slowly pour in some of the warm milk mixture, whisking the whole time, then scrape the warmed yolk mixture back into the saucepan.
9. Cook the custard over low heat, stirring constantly and sweeping the bottom with a heatproof spatula, until it thickens enough to coat the spatula.
10. Strain the custard into the bowl of cream with the cream cheese (or sour cream), and stir until smooth. Add the vanilla and whiskey, if using, and stir them in.
11. Chill the custard in the refrigerator until it is very cold, preferably overnight, then churn it according to the instructions for your ice cream maker. After churning, work quickly to fold in about two-thirds of the brown bread crumbs, or the amount that tastes right to you, then move the ice cream to the freezer until it is firm and ready to serve.