EAT 

SATURDAY 26 APRIL 2014 

To be honest I was looking for a fruity summer sorbet recipe however I just happened to come across this flavour combo and it intrigued, me so I did a little research and found it was unanimously  'a winner'. There is a really subtle sweet rum taste to the ice cream but the breadcrumbs are all savoury and salty, and add a crunch so its the perfect balance. I've never tasted brown bread this good... 

In typical me fashion I have merged two recipes together I liked the simplicity of the custard base HERE but also wanted to make the crunchy breadcrumbs from HERE I can't tell you how happy I am with the results the kitchen was filled was the most amazing aroma akin to a donut shop and I'm pretty lucky those breadcrumbs even made it to the ice cream. This is truly a guilty pleasure I'd like to say that the addition of brown bread makes it healthy but it's slathered in butter cinnamon and sugar so I'd be lying. I'd been trying to find the reason why these two go together but I haven't they just do who says contradictions don't work.

CUSTARD BASE 

  • 1 cup milk
  • 2/3 cup caster sugar
  • 4 egg yolks 
  • 2 1/2 cups pouring (whipping) cream
  • 2 tablespoons of dark rum

Put the milk and sugar in a saucepan over medium heat. Cook, stirring constantly for a few minutes until sugar has dissolved and milk is about to boil. Remove from heat.  

Whisk egg yolks in a large bowl. Whisk in half of the hot milk mixture until smooth. Whisk in the remaining milk mixture. Transfer egg and milk mixture to saucepan. Cook, stirring constantly over low to medium heat for approximately 8 minutes till the mixture thickens and coats the back of the spoon. Do not boil. Set aside to cool.

Beat the cream in a large bowl until it forms soft peaks (3-5 minutes). Fold the cream in the cold custard.Add the rum then pour into an ice cream churner.

BREADCRUMBS

  • 2-3 slices of brown bread (250g, 9 ounces)
  • 3 tablespoons (45g) butter, salted or unsalted
  • 1/2 cup (100g) granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Crumble the bread into small, bite-sized bits. The largest should be no bigger than a kernel of corn.

In a skillet, heat the butter until it melts, then continue to cook until it starts to brown. Remove from heat and stir in the bread bits, 1/2 cup (100g) sugar, cinnamon, and salt.

Spread on the baking sheet and cook for 20 to 30 minutes, stirring a few times during baking, until the bread bits are well-toasted; a deep, dark brown.

Leave to dry out and then fold into the ice cream (store breadcrumbs in airtight container if you have any left for sprinkling on top).