There are few things in this world as deeply satisfying as a well-buttered piece of toast. The war on carbs has made it seem almost criminal, which in turn makes it even more delicous. How do you make buttered toast even more decadent? Turn it into ice cream.

 

It may sound strange, but it makes perfect sense if you think about it. The processed white bread that Americans ate by the ton in track homes during the 50's? It was, and still is, full of deliciously refined sugar. Of course, you can and should make a more natural version. When toasted, the exterior adds a complex nuttiness that lends itself perfectly to being turned into thick, smooth ice cream. 

 

 

 

 

This requires some sort of ice cream machine, whether it be a Kitchenaid attachment, or one of those old hot-tub lookin' things that uses salted ice. This recipe takes two days, so plan accordingly. If you've never made ice cream before, this will seem more complicated than it really is. Clear eyes, full heart, etc.

 

Buttered Toast Ice Cream

  • 10 oz sliced white bread, toasted*

  • 3 tablespoons butter

  • 3 cups whole milk

  • .75 cup white sugar

  • 5 egg yolks

  • 1.5 cups heavy cream

  • pinch salt

 

*by weight. Don't have a scale? Get one. They're more reliable and easier than measuring cups.

 

1. Break your toast into pieces and put it into a tall, narrow container. A quart container works well here. Cover it with the milk and let it sit at room temperature for 30 minutes.

 

2. Meanwhile, make brown butter. That is, heat your butter in a pan of some sort over medium heat on the stove. Watch it and every 30 seconds or so, swirl it around with a wooden spoon or spatula. It will foam and then stop foaming. You want to cook the solids until they turn brown and start to smell nutty. It shouldn't take more than a couple minutes, but you'll need to watch it. Butter can go from brown to black quickly. You want it to smell nice and nutty. When it does, turn off the heat and move the pan to a cooler surface so it doesn't overcook.

 

3. Strain your now soggy bread out of your milk. You will need 1 cup for the rest of the recipe, and that's all you might get out of the soggy bread. Don't try to squeeze too much liquid out of the bread or it will disintegrate into the milk and mess with your ice cream's texture. If you end up with extra milk, drink it.

 

4. In a medium pot, heat the milk and sugar over medium heat. Give it a stir and dissolve the sugar. Add the brown butter to to the pot.

 

5. In a bowl, beat the egg yolks until well mixed. Temper in your hot milk mixture. That is, pour a small amount of the milk into the egg bowl while whisking. Whisk for 10-15 seconds, and then pour in a little more. Do this again 3-4 more times. You want to warm the egg yolks without scrambling them. When the eggs are warmed by some of the milk, slowly pour the egg and milk mixture into the pot with the remaining milk mixture. Whisk while you add it. This sounds more complicated than it is. Don't be scared - eggs can sense fear.

 

6. Cook the milk and egg mixture over medium heat, while stirring with a wooden spoon or spatula. After a few minutes it will thicken. To test it, dip a spoon in it and then hold the spoon up, perpendicular to the ground. Run your finger across the head of the spoon horizontally. If the streak remains clean and the mixture doesn't drip down into it, it has thickened enough. (FYI: this is called nappe) 

 

7. Strain the mixture into a bowl (perhaps the one that you beat the eggs into) and put it in the fridge overnight. Now is a good time to freeze your ice cream machine bowl, if you haven't already.

 

8. Remove your chilled milk from the fridge and whisk in 1.5 cups heavy cream.

 

9. Turn your base liquid into ice cream, according to your ice cream machine's instructions. 

 

10. Store in the freezer until ready to serve. 

 

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