I took a challenge to recreate a historical ice cream recipe. Of course I couldn't do something like vanilla or strawberry! No.
Brown Bread Ice Cream.
3 pints cream.
1 1/4 cups dried brown bread crumbs.
7/8 cup sugar.
1/4 teaspoon salt.
Soak crumbs in one quart cream, let stand fifteen minutes, rub through sieve, add sugar, salt, and remaining cream; then freeze.
Fannie Farmer again! She is weird.
This was reeeeeeaaaally creamy. Really, really, really creamy. It takes forever to melt! Usually ice cream recipes cut the cream with half-and-half or milk. Not this one, man, not this one. In the U.S., ice cream must have no less than 10% milkfat to be labelled ice cream. Some really super premium kinds have 20% milkfat. Heavy cream, which is what I used, must have no less than 36% milkfat.
The creaminess of it was actually the most remarkable part, rather than the bread crumbs. The bread crumbs dissolved into almost nothing. Pointless!
It tasted of very little. Like really bland, solid whipped cream. I may or may not even finish the rest of the batch. I know! Tossing ice cream!