Brown Buttered Toast Ice Cream Sandwich Recipe

Follow Me Foodie to a Brown Buttered Toast Ice Cream Sandwich Recipe!

Yes! It’s as good as it sounds… and if it doesn’t sound good to you then start thinking outside of the ice cream box! I was inspired to make this ice cream when I was having dessert at Diva at the Met in Vancouver. I was presented with a “Butter Toast Ice Cream” with dehydrated bread and currants. It was love at first bite. I liked it so much I asked Chef Hamid Salimian for the recipe.

The dessert was created by their Pastry Chef Kate Siegel, and of course when Hamid sent me the original recipe it called for liquid nitrogen to help shape the ice cream. I made some changes to the recipe like adding almond paste and vanilla, using all brown sugar and using cream and whole milk instead of homo milk, but it still requires an ice cream maker. I prefer the Cuisinart Pure Indulgence Ice Cream Maker or a Cuisinart Ice Cream and Gelato Maker which I got from Call the Kettle Black.

Part of the reason I liked the ice cream and dessert so much was because it brought back childhood memories. On occasion my dad used to make me ice cream on toast for breakfast or dessert growing up. He’s really not a cook at all, but next to his mushroom omelettes, it was my favourite thing he made.

He would literally spread my favourite ice cream (Oreo at the time) on a piece of toast (ice cream layer should equal thickness of bread), and the hot and cold temperatures and contrasting textures would make for an effortlessly delicious and original dessert. There was something about the dryness of the warm toast absorbing that quickly melting ice cream like a sponge that made it so satisfying. It’s not like French toast and ice cream either, it’s toast and ice cream.

I like to think of it as his “invention”, but I did come across un-toasted pandan bread and ice cream in Singapore – see a Singaporean Ice Cream Sandwich. I know Filipino cultures enjoy the same version as well. Regardless, my dad likes to think it was his “recipe”, and that’s the first person that introduced ice cream on toast to me. However Kate is the first to introduce buttered toast ice cream to me, so this is my version of her ice cream.

Brown Buttered Toast Ice Cream Sandwich Recipe

The Inspiration

Breakfast

The Finale


Brown Buttered Toast Ice Cream Sandwich

Call The Kettle Black

**Call the Kettle Black is giving $20 off the Cuisinart Pure Indulgence Ice Cream Maker (2 quarts). From $99.99 to $79.99! This is a weekend sale for Saturday, Aug. 25 and Sunday, Aug. 26, 2012. This is an in-store offer only – see their locations here. Spread the word, spread the joy because we all scream for ice cream… and gelato!

Brown Buttered Toast Ice Cream Sandwich Recipe

About 1 quart (1l)

Ingredients:

  • 2 cups heavy cream (I prefer Avalon)
  • ¼ cup whole milk
  • 1/3 cup brown sugar
  • 2 pieces of brioche or white bread or brown bread
  • 1 tsp pure vanilla extract (I prefer Mexican)
  • 1 tsp 100% unsalted almond paste
  • 4 tbsp unsalted butter
  • 1/2 tsp salt
  • 3 large egg yolks
**Note: I prefer using organic butter and eggs. The higher quality your butter, the better your Brown Buttered Toast Ice Cream will be. I also like mine saltier and use 1 tsp of salt, but go by your personal tastes.

Directions:

1. Toast the bread.

2. Warm heavy cream and pour over toast. Cover and let stand for 20 minutes until bread infuses into the cream.

3. Strain the cream into a separate bowl and squeeze the bread until dry. Set soggy bread aside and use for bread pudding.

4. Add milk to the toast infused cream.

5. In a frying pan melt the butter on low heat. The milk solids will sink to the bottom. Let the melted butter continue cooking and browning until caramelized and nutty. This is your beurre noisette. It should be a dark brown hazelnut colour. Do not let it burn.

6. In a saucepan cook the cream, almond paste and salt on medium heat until just before a boil. Add the melted butter (beurre noisette) and mix.

7. In a separate bowl beat the egg yolks and the sugar until thick and creamy.

8. Slowly add the heated cream mixture to the egg yolks whisking constantly as you pour. Scrape the warmed yolks and cream back into the saucepan.

5. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. If you curdle the custard, don’t worry about it. You can strain it later. Just don’t burn it.

6. Strain the custard. Add the vanilla extract then refrigerate to chill thoroughly. Preferably overnight.

7. Freeze the custard in your Cuisinart Ice Cream and Gelato Maker machine according to the manufacturer’s instructions. My batch only needed to go for about 25 minutes instead of the advised 40 minutes. Just keep an eye on it and it should be smooth and creamy in texture, not frozen, icy and hard.

The machine actually has a 10-minute “Keep Cool” feature which keeps the ice cream or gelato cool after the timer has gone off and the machine stops. I loved that feature!

The Presentation

1. Cut two triangular pieces of toast.

2. Pile a small mound of crushed shortbread cookies, butter cookies, peanut butter cookies or granola. This holds the ice cream in place. I used a maple pecan and bacon granola crumble.

3. Use two spoons and create an ice cream quenelle. My quenelle is imperfect and it takes a lot of practice to get the shape right. I wasn’t using quenelle spoons and the temperature of the ice cream matters when making one. If you would rather just use an ice cream scoop go right ahead.

4. Sprinkle with toasted bread crumbs or bacon bits. I used both.

5. Serve with a butter knife.

… and Good Morning! Enjoy!

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