The days of summer are coming to a close, but I am still clinging on…here’s to a few more ice cream dreams.
I first sampled brown bread ice cream at Murphy’s Ice Cream Cafe in Dingle, Co. Kerry. It was 2005 and I was pregnant. As far as I was concerned, it was the next best thing to apple pie. 2 years later, I had it again and truth be told, it’s delicious, bold flavour stood the test of time (and pregnancy taste buds too)
Making ice cream in Ireland goes back to the early 20th Century, when Irish farming families such as ours discovered that by mixing eggs with sugar and cream and popping it into their newly discovered “deep freeze” overnight, you could create a delightful dessert that used ingredients that were always at hand. Over the past few years, R and I have pondered the idea of producing artisan ice cream on the farm as we are both are lovers of this frozen dairy delight, but, alas, there are only so many hours in the day and so many projects we can take on (still, we never say never!)
I discovered this recipe for Brown Bread & Irish Whiskey Ice Cream in Clare Connery’s lovely book, Irish Food & Folklore. I love that the brown bread is carmelised and crunchy which gives it a nice texture (and, of course, the whiskey gives it a kick). After doing further research, I found that there are other popular variations including the classic Brown Bread & Guinness (Murphy’s Ice Cream does an amazing one) and Brown Bread & Bailey’s Irish Cream, both of which are absolutely heavenly.
This very creamy home-made ice cream is remarkably easy to make and tastes better than any scoop of Häagen-Dazs I’ve ever had so go on, give it a try. If you’d like, you can swap out the whiskey for Guinness or Bailey’s for something a little different.
Brown Bread & Irish Whiskey Ice Cream
Preheat over to 240 C/475 F
Prep time: 30 mins. Cooking time: 10 mins. for crumbs
175 g/6 oz day old brown bread crumbs (use wholemeal or whole wheat in USA, not soda or wheaten)
125 g/4 oz demerra (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 decorate
Combine bread crumbs and demerra sugar in a mixing bowl. Spread over a large roasting tray and bake in preheated oven until the sugar has carmelised, usually 10 minutes. Allow to cool completely.
Whisk the eggs and caster sugar together until very thick ( you can use an electric mixer) and pale cream in colour. Fold the carmelised bread crumbs into the eggs followed by the whiskey and double cream, whisking until it holds it’s shape. Pour into a rigid container (stainless steel works well) and freeze overnight.
Cook’s notes: Irish wheaten or soda bread is not suitable for this ice cream as it makes it rather heavy and unappetising. However, any type of brown wholemeal or granary bread is excellent. Freezing is done in the deep freeze and no stirring or churning is required. An ice cream maker is not needed.
I hope you enjoy it as much as I have.
Photo by Imen McDonnell. Assisted by Master Geoffrey McDonnell