This simple, no-churn ice cream is a British summertime favourite that takes on an intriguing flavour thanks to toasted brown breadcrumbs and preserved melon.
brown bread ice cream
300ml double cream
300ml full-cream milk
115g caster sugar
1 vanilla pod
3 free-range egg yolks
3 slices brown bread
250ml preserved green melon, drained of syrup and roughly chopped
Prep time: 2 hours chilling, 8 hours to overnight freezing / Cook time: 20 minutes
For the ice cream
Pour the cream, milk and sugar into a heavy-based saucepan. Slit open the vanilla pod, scrape the seeds into the cream mixture, and cut the empty pod into two and add it to the mixture.
Heat the cream mixture over a low heat, stirring continuously until you see small bubbles form around the edge of the saucepan. Remove from heat and set aside for about half an hour to allow the vanilla to infuse into the cream. Meanwhile, beat the egg yolks with an electric mixture for about 2 minutes or until the mixture has paled and thickened. Measure out 125ml of the cream mixture and beat into the eggs to temper them. Reheat the remaining cream mixture until just boiling then remove from the heat and whisk in the egg-yolk mixture.
Return the pan to a low heat and, stirring continuously with a wooden spoon, gently cook the custard for 8 to 10 minutes or until it coats the back of a spoon. Be careful not to let the mixture boil or it may curdle.
Scoop out the vanilla pod pieces and pour the custard into a large, freezer-friendly container. Allow to cool in the fridge for 2 hours, stirring occasionally to prevent a skin forming. After this, transfer to the freezer for 6 hours or preferably overnight. When completely frozen, you can add in the flavourings.
For the breadcrumb and melon flavouring
Lightly toast the brown bread slices and remove the crusts. Blitz the bread in a food processor until you have fine, even crumbs. Add the breadcrumbs and the melon bits to the ice cream and gently stir to combine. Refreeze the ice cream for a further 2 hours or until solid.
Using a warm scoop, dish two scoops of ice cream each into four sugar cones and serve immediately.