Brown Bread & Irish Whiskey Ice Cream
Making ice cream in Ireland dates back to the early 20th Century, when Irish farming families discovered that by mixing eggs with sugar and cream and popping it into their “deep freeze” overnight, you could create a delightful dessert using simple ingredients that were always at hand. This creamy, homemade recipe is remarkably easy, and remarkably delicious. Entirely handmade with no requirement for electronics or ice cream makers. For something a little different, you can swap out the whiskey for Guinness or Bailey's.
175 g/6 oz day old brown bread crumbs
125 g/4 oz brown sugar
65 g/2.5 oz caster sugar (fine sugar)
75 ml/3 fl oz Irish Whiskey
450 ml/3/4 pint double cream
Fresh mint leaves to garnish
Preheat oven to 475F. Mix together bread crumbs and brown sugar into a medium bowl. Spread evenly onto a baking sheet and bake in preheated oven, about 10 minutes, until sugar has caramelized. Let cool completely. Whisk eggs and caster sugar until mixture becomes thickened and pale in colour. Fold the caramelized bread crumbs into the eggs, followed by the whiskey (or Guinness/Baileys) and cream, whisk consistently until the mixture holds its shape. Pour into a container, and freeze overnight. To serve garnish with mint.
Original recipe via MarriedAnIrishFarmer.com