Teresa's Recipes
Rustic Rye Bread Ice Cream
Dive into a creamy, dreamy world of unique flavors with this Rustic Rye Bread Ice Cream recipe. This is not your ordinary ice cream; it's a delightful blend of light vanilla creaminess contrasted with the crunch and earthy tones of toasted rye bread. This recipe hails from Denmark, where 'Rugbrød Is' is a cherished treat, and it's sure to bring a touch of Scandinavian flair to your dessert lineup.
Ingredients
- 1/4 teaspoon Salt
- 2 teaspoons Vanilla extract
- 6 Egg yolks
- 3/4 cup Granulated sugar
- 2 cups Heavy cream
- 1 cup Whole milk
- 4 slices Rye bread
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chilling Time: 6 hours
- Calories: 350
- Fat: 22g
- Carbs: 30g
- Protein: 6g
- Sodium: 200mg
- Sugar: 25g
Instructions
- Begin by toasting the slices of rye bread until they are crispy. Allow them to cool and then break them into small pieces.
- 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.
- In a separate bowl, whisk together the egg yolks and sugar until well combined. This will create your custard base.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- 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.
- Remove the custard from heat and stir in the vanilla extract and salt.
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any possible lumps, ensuring a smooth ice cream base.
- Cover the custard and refrigerate for at least 4 hours, or preferably overnight, until it's thoroughly chilled.
- After the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
- During the last few minutes of churning, add in the toasted rye bread pieces.
- Transfer the churned ice cream to a lidded container and freeze for at least 2 hours, or until it's firm enough to scoop.
- Serve the rye bread ice cream in bowls or cones, and indulge in this unique Danish delight!
Tips
- For a twist, you can add a drizzle of honey or a sprinkle of cinnamon before serving.
- Ensure the custard is thoroughly chilled before churning; this will result in a smoother, creamier ice cream.