Updated: Oct 23, 2021
Brown bread was a staple in my home growing up and in fact to this day my mum still has a couple of loaves going in the oven twice a week. There's nothing like the smell of freshly baked bread. Anyway, I digress. This is a recipe from my childhood which my mum used to make, to use up some of the stale bread. Not sure where she got it from originally but I've made some tweaks to her recipe, because I can't help myself. The Salted Caramel Sauce is a must. with it's unctuous, buttery, sugary goodness. This is a no churn ice cream, so there's no faffing around or fancy equipment required.
Ice Cream Ingredients
2 slices of brown bread with crusts removed (link to my recipe: https://www.bevviesnbites.com/post/not-so-traditional-irish-brown-bread)
600ml thickened cream
1/2 can sweetened condensed milk (400g can)
2 tbsp. muscovado sugar
Salted Caramel Sauce
60g thickened cream
6 tbsp. butter
1/2 tsp. salt
Start off with the ice cream. Blitz the bread into breadcrumbs. Add to a big bowl and stir in the sugar. Tip out onto a baking tray and place under the grill to brown and for the sugar to melt into the bread a little. You might need to stir it a bit to make sure it's browning evenly. You'll need to watch it like a hawk because it will burn quickly and you'll have to start again. Let it cool while you get on with the creamy mixture.
Grab a big bowl and whisk the cream with an electric whisk until it's thickened. Stir in the condensed milk and whisk again until you get stiff peaks.
Stir the brown bread and sugar mix gently into the cream mixture. Pour into a dish that can go into the freezer with a lid. Best to let freeze overnight but if you are pushed for time, you could probably start it in the morning and use it at dinner time.
To make the caramel sauce, add the water and sugar to a saucepan, keep whisking until the sugar is fully dissolved. Once it's starting to take on a dark golden colour, take the saucepan off the heat. Add one tablespoon of butter at a time stirring it through. Add the salt. Slowly add the cream, stirring as you add. You can use it as is or allow to cool and it will thicken up. If the sugar clumps a little and crystallises, drain the sauce through a sieve to remove the clumps.
When you are almost ready to serve the ice cream, remove it from the freezer to soften it slightly. To help get decent scoops, grab a jug of boiling water and dip the the scoop into the water. Drag the scoop through the ice cream and it should come together nicely.
I used vanilla and chocolate wafer cones to serve, they were delish. Once you have your cone filled with ice cream, drizzle over the salted caramel. You could sprinkle over some nuts or even better some praline.
Melt away in creamy, dreamy happiness!