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September 10, 2017

Bread and Butter Ice Cream

Bread and butter is one of those things that’s so simple, yet so amazing. I’ve had the conversation with my mother-in-law before – we could probably survive on bread and butter alone for the rest of our lives. It’s something you can never resist at a restaurant no matter how much food you know you’re going to get after.


So I combined bread and butter into an ice cream. That way, you can have it for dessert too.

The toasted bread bits are so good, I was tempted to skip the ice cream part and just eat them.

But the end result was also amazing and a perfect summer into fall dessert. Ice cream meets the simplest comfort food.

Bread and Butter Ice Cream
Adapted from David Lebovitz

3 slices brown bread (250 g) crumbled into small bits
3 tbsp (1.5 oz) butter
1/2 cup (100 g) sugar
1/4 tsp salt

1 cup whole milk
3/4 cup (150 g) sugar
2 cups heavy cream
Pinch of salt
1 tsp vanilla
6 egg yolks

For the bread bits:

Preheat oven to 350F and line a baking sheet with parchment paper.

In a medium bowl, combine bread, sugar, and salt. Set aside.

In a small pot, brown the butter. Pour over bread mixture in the bowl and mix well.

Spread mixture out on the baking sheet and bake in the centre of the preheated oven for 20-30 minutes, stirring every 10 minutes, until deeply browned and crispy. Try not to snack on all of them before making the ice cream base.

For the ice cream:

Combine milk, salt, and sugar in a medium saucepan.  Heat over medium until just bubbling stirring occasionally to help dissolve the sugar.

As it heats, prepare a large bowl in an ice bath.  Pour cream into the bowl.  Set a fine mesh strainer nearby.

In a medium bowl, whisk egg yolks.  Once milk is heated, pour slowly into yolks, whisking constantly.  Pour mixture back into saucepan and heat, stirring constantly, until thick enough to coat the back of a spoon.

Strain into cold cream in ice bath.  Stir in vanilla.  Stir mixture until cool.  Cool completely in fridge for at least 4 hours or overnight.

Churn in your ice cream maker according to its instructions then stir in buttered bread pieces. Freeze.


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