Brown bread ice cream with a raspberry jam ripple

Brown bread ice cream might sound weird but it’s actually one of the best flavours ever invented. Fact. Crumbs are caramelised in the oven with brown sugar and butter until gooey malt; the edges crisp and the centre remains soft so the final effect is like Ben and Jerry’s cookies n cream with chewy, dough-like pieces flecked throughout.

I got thinking along the lines of toast and jam; lots of nutty caramel from the crumbs and a ripple of sweet (high-fruit) raspberry jam running through. This is about as old English as it gets: a Victorian recipe with a ripple in it. Gawjuss.

Brown bread ice cream with a raspberry jam ripple (I used Keiko’s recipe as a starting point)

4 medium egg yolks
45g caster sugar
1/2 tablespoon vanilla paste (I used Nielsen-Massey vanilla paste from a jar but you can use half a vanilla pod or a little vanilla extract)
80g crust-less wholemeal bread (make sure it doesn’t have any seeds)
1 teaspoon cornflour
250ml semi-skimmed milk (use whole if you want to but I don’t think it necessary for this recipe)
40g butter
50g light brown sugar
250ml double cream
High-fruit raspberry jam (not too much sugar basically), for rippling

Preheat the oven to 180C

Whiz up the bread to make crumbs. Melt the butter then mix it with the crumbs and light brown sugar. Spread this mixture out on a baking sheet and bake for about 15 minutes, until the crumbs are crisp. They may remain a bit soft and chewy in the middle but this is a good thing. Allow them to cool completely then break them up into crumbs again; make sure to leave some big bits.

Pour the milk into a heavy-based saucepan, add the vanilla paste and bring to the boil. Remove from the heat and leave for 15 minutes to infuse.

In an electric mixer or in a large bowl with a hand whisk, beat the egg yolks, sugar and cornflour until thick and pale. Pour over the hot milk very slowly, whisking constantly. Return the mixture to the pan and cook it over a very gentle heat, stirring all the time. After a while the custard will begin to thicken slightly; when it coats the back of a spoon it is ready. That’s at 80C if you have a thermometer. Cover with a cartouche of greaseproof paper and leave to cool.

Stir the cream into the custard, tip into an ice cream machine and churn until thick. Stir the crumbs into the mixture, churn for 5-10 minutes until ready to serve. If you let your ice cream get too thick before you’ve added the crumbs, just stir them in by hand. Tip your ice cream into a freezer proof tub. If your ice cream is rather soft at this point, stick it in the freezer for an hour before adding your ripple. To add the ripple, take a tablespoonful or so of the jam and put in a bowl, mix it very well with a spoon to loosen it up. Put dollops of the jam on top of the ice cream and use a skewer to create a ripple effect.

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17 thoughts on “Brown bread ice cream with a raspberry jam ripple

  1. Oh my God, that sounds amazing! I love brown bread ice cream, but the raspberry jam ripple is a stroke of genius. I am definitely going to have to give this one a try.

  2. Hello Helen. Just a quick note to thank you for mentioning our Madagascar Bourbon Vanilla Bean Paste in this recipe. It sounds wonderful and I’ll need to figure out the equivalent ingredients here in the States. Thank you again!

    Best Regards,
    Matt Nielsen
    Nielsen-Massey Vanillas

  3. josh – Cranachan ice cream sounds flippin brilliant! You have to make that. Then I can make it too.

    Catherine – everyone seems to have find memories of the bb ice cream, which is ace.

    Robert – BARGAIN! That’s the best bargain I’ve heard about for ages.

    Alanna – Thanks! Let me know what you think if you give it a try. I’ve got some other recipes under the recipes tab at the top of the home page.

    Lex – I am flattered by the food stalking 😉

    Salty – I believe they were. I’m not about to go TOO Heston on your ass though and start making fishy ice cream. Eww.

    Jassy – Thank you my dear and lovely to see you last night.

    The Grubworm – Ooh! Beer ice cream! RIGHT THEN.

    Sharmila – yeah ripples do have a tendency to crystallise a bit as you say. Not so with the jam! Huzzah!

    Leila – It was really lovely to meet you last night! Always a nice surprise to meet a reader. That’s a shame about the wings but as you say, a good excuse to return! I had one too many wormwood vodka martinis and I am really feeling the effects this morning – oops! x

  4. Hiya Helen!

    Good to meet you at #meateasy tonight and thanks for the recommendation — the bacon cheeseburger was indeed wonderful! Unfortunately they had run out of chicken wings by the time we were able to order but that gives us a great excuse to go back again soon.

    I thought the cocktails were seriously impressive too, next time I’ll go on a non “school night” and allow myself more than two!

    Keep up the fab blogging,

    Leila xx

    PS — I think I said ages ago that I would share a recipe for my mum’s traditional Persian pickle; I will soon I promise!

  5. This looks bloody lovely. I made a peanut butter and raspberry ripple ice cream a couple of months ago. However, the raspberry ripple set a bit too hard and icy. I should have thought to use jam.

  6. I love how yeasty things make for great ice cream. Beer is the same – it makes fabulous home made ice cream. And i love your thinking with the ripple of jam – it just goes so well. Gawjuss indeed 😉

  7. Auggh -yum. Love brown bread ice-cream but would never have thought to combine it with that classic 80s pleasure, the raspberry ripple. Weren’t the Victorians also into savoury ice creams – fish and the like, which was where some bloke called Heston got the idea for his sardine ice cream a few yrs back? Those crazy Victorians.

  8. I have thought about using shop bought premium custard to use in a recipe like this to save time. But I wonder if I ever use for fancy ice cream machine which normally retails for £229 but bought in a charity shop for £10 because it was sans instructions, easily remedied by an Internet search. Lol.

  9. Brown bread ice-cream (without jam) is the first kind I ever made and I didn’t have an ice-cream maker. It was amazing. Will have to try your delicious looking recipe.

  10. I nearly made some raspberry ripple ice -cream recently. Popped down the supermarket when the custard was chilling and they’d sold out of raspberries, never thought of jam – doh.

    It was going to be cranachan ice-cream, so a toasted oatmeal ice-cream with a little whisky in and then a raspberry ripple. Imagine it wouldn’t have been too disimilar to this, outside of the whisky. The toasted oats and brown bread crumbs probably have quite a similar effect.

    Mine turned out great, it was just sans-ripple.


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