Brown Bread & Honey Ice Cream. In large bowl, stir together bread flour, whole wheat flour, cornmeal, baking soda. Stir in molasses and water; mix until combined. Boston Brown bread makes me think of my mother, a native of Ipswich, Massachusetts.
B&M brown bread was a rare treat, usually the bready accompaniment was biscuits with crabapple jelly (cheaper), but I do love the brown bread. I remember my grandmother was furious because I liked B&M beans better than her homemade ones (which were always hard and the liquid was watery)! Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee. You can have Brown Bread & Honey Ice Cream using 7 ingredients and 12 steps. Here is how you cook that.
Ingredients of Brown Bread & Honey Ice Cream
- Prepare of breadcrumbs.
- It’s 4 1/2 cup of freshly made brown breadcrumbs (about one small loaf, crusts removed).
- You need 3 tbsp of clear honey.
- You need of ice cream.
- It’s 2 1/4 cup of heavy (double) cream.
- You need 3/4 cup of sweetened condensed milk.
- Prepare 3/4 cup of clear honey (at room temperature).
In Canada, the United Kingdom and South Africa it simply refers to wholemeal or whole wheat bread, except in the Maritimes, where it implies bread made with molasses. In some regions of the US, the bread is simply. Closest to true Irish Brown Bread that I’ve found yet, the oatmeal really makes it perfect. I used greek yogurt, and treacle (or molasses) instead of the white sugar for a little added depth of flavor.
Brown Bread & Honey Ice Cream instructions
- Chill everything, except the breadcrumbs and honey…this includes the condensed milk, cream, but also the bowl you will whisk the cream in, the tub you will freeze the ice cream in, even the whisk, if you want!.
- Heat oven to 190 C..
- Mix the breadcrumbs in a bowl with the 3 tbsp honey, getting it all well mixed. Don’t worry if they clump a little as you can separate them after cooking. I used a butter knife to mix, as this prevents large scale clumping..
- Spread the breadcrumbs out evenly on a baking tray..
- Put the breadcrumbs in the oven and get them browned and crispy. Turn them around every few minutes. This could take 10-20 minutes, the important thing is to keep checking and moving them..
- Cool the breadcrumbs. Crumble any clumpy bits..
- Whisk the cream until it’s very thick..
- Fold in the condensed milk, honey and most of the breadcrumbs (reserve some for sprinkling) using a metal spoon..
- Pour the mixture into the tub you are using, place a layer of plastic wrap over the top, pressed gently over the surface of the ice cream. Put the lid on..
- Freeze for at least four hours, but it’s fine to make it in the morning to eat in the evening. This ice cream is best eaten on the day or within two days of being made, to enjoy the texture..
- Take the ice cream out of the freezer 10 minutes before serving to thaw slightly..
- Serve with extra drizzles of honey and a sprinkle of crunchy breadcrumbs..
It took quite a bit more milk than called for to make a workable dough. Mix together the warm coffee and brown sugar in a small pitcher. Mix in the yeast and set aside for a couple minutes to bloom. In the bowl of an electric mixer, mix together the bread flour, whole. Pair B&M Beans and B&M Brown Bread for an authentic New England taste experience.