Sourdough Ice Cream

Homemade ice cream that tastes just like freshly baked sourdough bread? Trust me, it’s delicious, especially when topped with crunchy caramelized breadcrumbs for a truly unique frozen treat you have to taste to believe.

Ingredients:

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 2/3 cup granulated sugar
• 1/4 teaspoon sea salt
• 2 slices sourdough bread, lightly toasted
• 5 large egg yolks

For Sourdough Crumbs:

• 2 slices stale sourdough bread
• 2 tablespoons salted butter
• 2 tablespoons granulated sugar
• pinch sea salt

Directions:

1. In a saucepan, combine 1/2 cup cream, milk, sugar, and salt. Tear bread into chunks and submerge. Heat over medium, stirring occasionally, until sugar is dissolved and mixture just starts to steam.
2. Remove from heat, cover and let steep for 30 minutes, then pour through a fine mesh sieve, pressing out as much liquid from the soaked bread as possible. Discard solids, and return saucepan to medium heat until steamy (you want the mixture to be just below boiling point).
3. While mixture is steeping, assemble your ice bath. Pour remaining 1 cup of the heavy cream into a heat-proof bowl and nest inside a larger bowl filled with ice water. Place a fine mesh sieve over the top of both bowls. Alternatively, you can use a gallon sized freezer bag nestled in a bowl of ice water instead of a second bowl.
4. In a small bowl, whisk egg yolks. Slowly drizzle in some of the hot cream mixture, 1/3 cup at a time, until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.
5. Pour yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 175ºF. Do not allow it to boil. Remove from heat, and pour mixture through a fine mesh sieve into cold cream, discarding any solids. Let cool to room temperature, stirring occasionally. Cover with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture. This will prevent a skin from forming on top of the custard. Refrigerate until completely cool, at least 3 hours or overnight if possible.
6. While ice cream base is chilling, make the breadcrumbs. Pulse stale bread in a food processor until broken up into small crumbs (note if your bread is too fresh, it won’t break up as well, which is why stale bread is ideal here).
7. Melt butter in a large skillet set over medium heat until frothy and sizzling. Add breadcrumbs and toss to coat. Sprinkle over sugar and stir until evenly coated. Continue to cook, stirring occasionally, until breadcrumbs are golden brown and sugar has caramelized, about 7 to 10 minutes. Remove from heat and spread onto a parchment-lined baking sheet to cook, stirring to break up any stuck together chunks as it cools. Once cool, store in an airtight container for up to 5 days.
8. When ice cream base is thoroughly chilled, churn ice cream according to manufacturer’s instructions. When ice cream is the consistency of soft serve,  transfer to a freezer safe container and freeze at least 2 hours or overnight until firm. Serve topped with a generous sprinkle of breadcrumbs.

All images and text ©Lindsay Landis / Love & Olive Oil