Brown Toast & Malted-Coffee Ripple Ice Cream

by Gurdeep Loyal, featured in Flavour Heroes

Published by Quadrille

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Introduction

I adore breakfast ice creams in every guise. Humphry Slocombe in San Francisco is famous for its Drunken Breakfast – a delicious combination of cornflakes and bourbon. I’m always mesmerized by the menu at Morgenstern’s in Greenwich Village, New York, which has flavours like almond croissant, chocolate granola and blueberry-maple pancake. And the one time I ate at Heston Blumenthal’s Fat Duck, its bacon and egg ice cream was a true highlight. My all-time favourite was a brown toast ice cream served at an unassuming dessert bar on London’s Brick Lane. My riff on it adds a syrupy malted-coffee ripple… ice cream for breakfast with an espresso kick!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Flavour Heroes

Image of Gurdeep Loyal's Brown Toast Malted Coffee Ripple Ice Cream — Photo by Patricia Niven

Ingredients

Serves: 8

Metric U.S.

200 grams sliced brown bread (about 5 thick slices)
4 tablespoons dark brown sugar
4 tablespoons milk powder
50 grams butter
300 millilitres sour cream
2 tablespoons liquid glucose syrup
397 grams condensed milk
1 teaspoon fine sea salt
600 millilitres double cream
4 tablespoons runny honey
2 heaped tablespoons instant espresso powder
5 tablespoons malt extract
2 tablespoons olive oil
1 teaspoon of boiling water

7 ounces sliced whole wheat bread (about 5 thick slices)
4 tablespoons dark brown sugar
4 tablespoons milk powder
1¾ ounces butter
10½ fluid ounces sour cream
2 tablespoons liquid glucose syrup
14 ounces sweetened condensed milk
1 teaspoon fine sea salt
20 fluid ounces heavy cream
4 tablespoons honey
2 heaped tablespoons instant espresso powder
5 tablespoons malt extract
2 tablespoons olive oil
1 teaspoon of boiling water

Method

Brown Toast & Malted-Coffee Ripple Ice Cream is a guest recipe by Gurdeep Loyal so we are not able to answer questions regarding this recipe

Preheat the oven to 200°C fan/220°C/425°F/Gas mark 7. Toast the bread until golden brown, tear into pieces then put in a blender or food processor. Pulse until you have coarse breadcrumbs, then tip into a large mixing bowl, along with the sugar and milk powder. Melt the butter, then pour over the breadcrumbs, mixing well to form a damp sandy rubble.
Spread the crumbs over a large baking sheet in a single layer, pressing them into small clumps as you do. You want a mix of chunky clumps and smaller rubble. Bake for 5 minutes, tossing once with a spoon, then bake for a final minute until golden brown but not burnt. Remove from the oven and set aside to cool completely.
Meanwhile, in another large mixing bowl, whisk the soured cream and glucose syrup until completely combined. Add the condensed milk and salt, whisking again to combine.
In a separate bowl, whisk the double cream to stiff peaks. Pour a little of the soured cream mix into the whipped cream to loosen, then fold through the rest, a little at a time, until completely combined – keep in as much of the air as possible.
Tip most of the cooled breadcrumbs into the cream (reserve a few spoonfuls for decoration) and fold through gently. Pour everything into a lidded freezerproof 1.5 litre (52fl oz) container.
For the ripple, whisk together the runny runny honey, instant espresso powder, malt extract, olive oil and the boiling water. Drizzle in swirly patterns over the cream, then use a cocktail stick to swirl it through to the bottom of the container.
Freeze for 4 hours for a creamy soft-set ice cream, longer for a harder-set ice cream. Remove from the freezer 15 minutes before eating to soften. Serve generous scoops in bowls or cones with the extra breadcrumbs on top.

Preheat the oven to 200°C fan/220°C/425°F/Gas mark 7. Toast the bread until golden brown, tear into pieces then put in a blender or food processor. Pulse until you have coarse breadcrumbs, then tip into a large mixing bowl, along with the sugar and milk powder. Melt the butter, then pour over the breadcrumbs, mixing well to form a damp sandy rubble.
Spread the crumbs over a large baking sheet in a single layer, pressing them into small clumps as you do. You want a mix of chunky clumps and smaller rubble. Bake for 5 minutes, tossing once with a spoon, then bake for a final minute until golden brown but not burnt. Remove from the oven and set aside to cool completely.
Meanwhile, in another large mixing bowl, whisk the soured cream and glucose syrup until completely combined. Add the sweetened condensed milk and salt, whisking again to combine.
In a separate bowl, whisk the heavy cream to stiff peaks. Pour a little of the soured cream mix into the whipped cream to loosen, then fold through the rest, a little at a time, until completely combined – keep in as much of the air as possible.
Tip most of the cooled breadcrumbs into the cream (reserve a few spoonfuls for decoration) and fold through gently. Pour everything into a lidded freezerproof 1.5 litre (52fl oz) container.
For the ripple, whisk together the honey, instant espresso powder, malt extract, olive oil and the boiling water. Drizzle in swirly patterns over the cream, then use a cocktail stick to swirl it through to the bottom of the container.
Freeze for 4 hours for a creamy soft-set ice cream, longer for a harder-set ice cream. Remove from the freezer 15 minutes before eating to soften. Serve generous scoops in bowls or cones with the extra breadcrumbs on top.