Instructions

1. Begin by toasting the slices of rye bread until they are crispy. Allow them to cool and then break them into small pieces.
2. In a medium saucepan, heat the milk and heavy cream over medium heat until it begins to simmer, then remove the saucepan from the heat.
3. In a separate bowl, whisk together the egg yolks and sugar until well combined. This will create your custard base.
4. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
5. Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
6. Remove the custard from heat and stir in the vanilla extract and salt.
7. Pour the custard through a fine-mesh sieve into a clean bowl to remove any possible lumps, ensuring a smooth ice cream base.
8. Cover the custard and refrigerate for at least 4 hours, or preferably overnight, until it's thoroughly chilled.
9. After the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
10. During the last few minutes of churning, add in the toasted rye bread pieces.
11. Transfer the churned ice cream to a lidded container and freeze for at least 2 hours, or until it's firm enough to scoop.
12. Serve the rye bread ice cream in bowls or cones, and indulge in this unique Danish delight!