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This recipe is inspired from a brown bread ice-cream from James Martin's Desserts . Instead of an egg based vanilla ice-cream base (like in the book), I used a basic two ingredient base - dulce de leche made from a can of condensed milk and whipping cream. The toasted brown bread crumbs swirled into the rich caramel ice-cream tastes so delicious and has a unique texture. A little like butterscotch ice-cream but even better!
Wow i really like this ice cream :)
To make the dulce de leche :
Place the unopened condensed milk can in a pressure cooker and fill with water halfway up the can. Close the cooker and put the weight on.
Heat for one whistle, then heat on low for 30 -40 minutes (40 minuted will give a dark, thick dulce de leche)
Take off heat , let the pressure release. Open the cooker , remove the can and let cool completely.
Empty the dulce de leche into a large bowl. Keep aside.
Preheat your oven to 200 C. Break up the brown bread into crumbs or small pieces . Spread on a parchment lined baking sheet.
Heat at 200 C for 8-10 minutes until toasted and darker . Remove the sheet from oven and mix up the crumbs every couple of minutes. Let cool.
Using a whisk or electric mixer, beat the chilled whipping cream to stiff peaks ( if you upturn the bowl, the cream won't move.)
Add 1/4 cup of this whipped cream into the dulce de leche. Fold in using a spatula.This loosens the dulce de leche .
Fold in the remaining cream into the dulce de leche.
Mix the toasted crumbs until equally distributed.
Line a loaf pan (9 x 3 inches) with plastic wrap (or use any sealable 1 litre container) .
Spread the ice-cream in the lined pan and smoothen the top.
Cover the top with plastic wrap . Chill or 5-6 hours
Enjoy your ice-cream !!
SERVING: 12
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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