A family favourite with an original and fun twist: this easy brown bread ice cream is sure to be a hit with kids and adults alike! It's very good but just melts too fast becoming a kind of sweet soup with bits of cereal mixed it. David, you managed to make me crave for ice cream while outside it looks like it is going to start snowing soon. (Although Chad and Elisabeth might have something to say about that…). Remove from the oven. Whisk until very slightly thickened and then strain into cold bowl, whisking constantly while it is cooling. People who liked their Grape Nut (and there weren’t many who were even willing to try it) were diehard fans. Now more uses for our whole wheat bread. We’ll get some more later. We love what you write, and we read the blog every day. I think I bookmark your blog every day – which isn’t really very efficient – but I just don’t want to FORGET to go back and find fantabulous recpies like this one! Love it! Using the chilled bowl and a spatula, fold the breadcrumbs into the ice cream then spoon back into the ice cream container, cover and freeze for 2 hrs or overnight to firm the ice cream up before serving with fresh, seasonal fruit. I’m a Mainer and we always have a can of B&M Brown bread and beans in the cupboard. I was just wondering when it is you post your blog, as by the time I get to read it, which is usually first thing for me and I am in your time zone, you always already have at least 40 comments. 156.7 calories; protein 3.8g 8% DV; carbohydrates 26g 8% DV; fat 4.4g 7% DV; cholesterol 41.5mg 14% DV; sodium 77.9mg 3% DV. Although my mother is a fabulous baker, we grew up eating the “Boston” brown bread from the can (on occasion). Stir in the vanilla and whiskey, if using. Is it against the rules to have some of that caramelized bread in a bowl with milk for breakfast? Info. 3. But later, there was no more brown bread ice cream to be found. Even day-old bran muffins or gingerbread would be nice, especially if you plan to serve this ice cream around the holidays.\r\n\r\nYou\u2019ll probably end up using about 2\/3rds of the brown bread pieces, but if you\u2019re anything like me, you can snack on the rest, or sprinkle them on top just before serving. Antonella: It was funny because last time I was in San Francisco, I really wanted some of his bread (which is excellent!) Most people won't think twice about serving basic cornbread when is on the table. Gorgeous ice cream David! It is the only thing I’ve ever made where my husband found it so awful that he said “I’m not eating that…” ;-). Maybe with some chocolate sauce. Cook for about 10 mins, stirring frequently so that the crumbs … This looks fantastic. M’Lissa: Glad you’re enjoying my ice cream book so much..happy churning! I’ve been following your blog since July (as I prepared for my first trip to Paris in August). I’m not a bread baker, although I appreciated the gorgeous photos of the rustic breads, but I was especially fixated on the recipes in the book for using bread, leftover or otherwise. David, I agree I found it peculiar that Tartine served bread after 4pm. Allrecipes is part of the Meredith Food Group. Cook for about 10 mins, stirring frequently so that the crumbs don’t catch, until the mixture is deeply golden and caramelised. This sounds divine but grape nuts ice cream?! When the mixture is cool, put the ice cream in the fridge to soften for 10-15 mins and chill a large mixing bowl. I made some of this last week and my friend and I scooped some on Russian Imperial Stout, like a beer float. Nutrient information is not available for all ingredients. 2 large eggs (separated) Love Irish recipes? It is much worse than you can even imagine; seen in 2008 on the rue Montorgueil: http://www.pbase.com/borderrose/image/97822134.