Get four slices of brown bread and leave it overnight to go stale. Break up and put in a Blitzer and whizz until they are breadcrumbs.
Take an equal amount of light Brown sugar and mix together until you get a 50:50 ratio.
Spread the mixture onto a baking sheet and toast under the grill stirring regularly and watch closely so that it doesn't burn.
Allow ice cream to soften.
Once the crumb mix has cooled down you
Can then add to the ice cream around 20% inclusion or to taste.
Re freeze.
Is brilliant with soft red berry fruit!
Let me know how it turns out.
This was never really about ice cream was it? It's about small pleasures, tiny pockets of joy that lift all our spirits. It's about sharing and caring, a community. One day one of us will really need help not just an ice cream recipe. That person may be me. So I will continue to treat this forum and you all with the utmost respect and admiration, and do my best.
Those are the real moments of our lives, as real as the difficult symptoms and the big fears. As long as we live, there are small things to cherish and appreciate. p.s. I plan to try out this recipe!
Thank you so much for posting your Brown Breadcrumb Ice Cream recipe. When you make it do you use a pint of ice cream or larger size? In Sweden you probably use a different measurement. I will measure the bread crumbs after whizzing to add the equal amount of light brown sugar. I don't have the ice cream yet but will try to make this for a treat this weekend. I had never heard of this dessert before!
I made your Brown Bread Ice Cream last night. My crumbs measured 1 cup and I used about 1 cup light brown sugar. I did then mix it with 4 T melted butter and toasted it all for about 12 minutes. I decided to just use half the crumbs for 2 pints of ice cream and froze the other half to use again in the future. My husband and I enjoyed it the somewhat crunchy ice cream very much with red raspberries. Tonight we'll have some more with chocolate sauce. Thank you again for the recipe!
I added the butter on my own (I'm sorry not to follow your recipe exactly--I saw this addition somewhere on another site I think and thought it would toast better. Instead of staled bread I had pre-toasted some fresh bread slices cut into squares.) My husband says the ice cream was not really crunchy but I thought it was slightly but that actually was good.
We do the same kind of thing with canned pumpkin, adding whatever spices or mixture of them we want: cinnamon, nutmeg, allspice, mace to taste. Just remember that freezing diminishes flavor so is ok to overdo a little. Stir into barely softened good quality vanilla ice cream and refreeze. At thanksgiving I divide it up into two roundish bottom bowls (lined with plastic wrap) and after frozen, remove from bowl and peel off the wrap. stick them together to make a pumpkin, frost with whipped cream and whatever...a piece of ivy at the top. Easy and fun to look at. Want to drizzle in chocolate syrup or cookie crumbs...go for it! The brown bread crumbs would be super in this.
You really are something else. I mean that in the nicest possible way. I wish I had a small part of your strength. Whatever Parkinsons throws at you, you carry on. You really are an inspiration to all of us. I will try your Brown Bread ice cream.
Perhaps people could submit their favourite recipes. Maybe even a book of recipes from Parkinsons people.
I think I may be a little crazy!! I have been following up articles on sleep. Guess what. Quite a few of them are from me. I sometimes have something interesting to say!!
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The stress of the morning meds lottery
Muscle cramps and increased leg fatigue and aching
