Another conversation from our kitchen – or, a little insight into just how we can irritate each other so very much.
About a month ago…
Me, flicking through excellent ice cream book – I’m going to make more ice cream, what sort would you want?
The beloved, no doubt doing something absorbing and important that I can’t at all remember – Do you have to?
Yes. Is essential. Coffee?
God, you’re obsessed with bloody mint and chocolate.
Fine. Just look in the book and pick one.
Oooh, brown bread ice cream. That looks good. Can you make that?
* * * * *
A few days ago…
Wanting ice cream to go with these glorious puddings, I’m flicking through the same book. Brown bread ice cream suddenly seems perfect and enticing. Like cookies and cream, without the cavities. Crunchily textured. Equally good as a snack in its own right. And not a bad way of using up our lifetime’s supply of breadcrumbs. So I make some while the beloved is out at work.
Me, excitable in manner of labrador thinking it’s done something particularly good – I made the brown bread ice cream! You were right! It’s fantastic!
The beloved, unmoved – What brown bread ice cream? I never asked for that.
You did. You specifically said it looked really good. I thought it would be boring. I was wrong.
No. No, I’ve never heard of it before.
Gaaaaah. Are you even tuning out yourself now?
* * * * *
Anyway, it is fantastic:
from Joanna Farrow and Sara Lewis’s ‘ice cream and iced desserts’
Excellent Brown Bread Ice Cream
4 egg yolks
6 tablespoons of sugar
1 teaspoon of cornflour
1 1/2 cups of full fat milk
1 1/2 cups of cream
1 teaspoon of vanilla extract
1 1/2 cups of fresh/frozen brown bread crumbs
1/4 of a cup of brown sugar
3 tablespoons of butter
First, the breadcrumbs –
Melt the butter in a large frying pan.
Add the bread crumbs and stir to coat evenly.
Sprinkle with the sugar and cook for ~5 minutes, until nicely browned. Turn off the heat and leave to sit and crisp up.
In a large bowl, whisk the egg yolks, sugar and cornflour until pale and thick. Set aside.
In a medium saucepan, heat the milk until almost boiling.
Whisk the milk into the egg mixture and transfer back to the saucepan.
Over a low-medium heat stir continuously for a few minutes until the custard thickens enough to coat the back of a wooden spoon. Take off the heat immediately and pour back into the bowl.
Stir in the vanilla extract and the cream.
Pour into your ice-cream machine and churn until thick.
Add the now crispy breadcrumbs.
Churn until scoopably thick, then transfer to a 1-1.5l container.
Scoop and eat.
So very good. And now, after accidentally polishing off the remaining half while watching Airplane last night, I need to make more.