Brown bread ice cream is an Irish thing. You take stale brown bread, crumble it, and fold it into a custard base. The crumbs soften but keep a faint chewiness, and it tastes like toast and cream. This version adds Baileys to the custard and swirls mango puree through it before freezing.
The custard starts the usual way: egg yolks tempered into hot sweetened milk, cooked until it coats a spoon. Then the brown bread crumbs and Baileys go in while it is still warm. Whipped cream and Greek yogurt get folded in after it cools, and the mango puree gets swirled through with a skewer right before the final freeze. Pretty damn impressive to pull out of a home freezer.
Tips for Making Mango Swirl Ice Cream with Baileys
Temper the eggs slowly
Add the hot milk one ladle at a time to the whisked egg yolks. If you pour it all in at once, the eggs scramble and you have to start over.
Stir over medium-low heat until the custard thickens enough to coat the back of a wooden spoon. Do not rush it.
Create the mango swirl at the right moment
The ice cream needs to be liquid enough to swirl but cold enough that the mango puree does not just mix in. Add the puree after the cream and yogurt are folded in but before the mixture freezes solid.
Use a wooden skewer to drag through the mango in long strokes. Do not stir. You want visible ribbons of orange through the white ice cream.
Mango Swirl Ice Cream with Baileys and Brown Bread
Total Time: 30 minutes
Yield: Serves 6
Diet: Omnivore
Description
Creamy mango ice cream swirled with a hint of Baileys (optional). A simple dessert recipe perfect for a warm day.
Ingredients
Units
- 4 egg yolks
- 1 cups (237 ml) milk
- 1 cups (237 ml) sugar
- 0.5 cups (118 ml) baileys
- 4 slices brown bread crumbs
- 1.25 cups (296 ml) whipping cream
- 1 cups (237 ml) greek yogurt
- puree of one mango
Instructions
- In a deep saucepan, combine sugar and milk and bring to a simmer, stirring continuously until the sugar dissolves. Turn off the heat and set aside.
- In a separate bowl, whisk egg yolks until pale.
- Add one ladle-full of the milk mixture at a time to the egg yolks, whisking until fully incorporated. Temper the eggs by gradually bringing them to the temperature of the warm milk to prevent scrambling. Repeat until all the milk mixture is incorporated.
- Return the mixture to the saucepan over medium-low heat. Stir until it thickens into a custard that coats the back of a wooden spoon. Turn off the heat and set aside.
- Once the mixture cools slightly, add bread and Baileys. Mix well and refrigerate for 30 minutes.
- Whip the cream lightly until soft peaks form.
- Once the custard mixture is cooled, mix in the cream and yogurt. Blend with a hand-held blender until smooth. If not making mango swirls, mix in the mango puree at this stage.
- Pour the mixture into a tin, cover with plastic wrap, and freeze for 1 hour or overnight if not making swirls.
- To make mango swirls: Remove the ice cream from the freezer while still liquid. Add a tablespoon of mango puree randomly. Swirl with a wooden skewer to create an abstract pattern, or layer the ice cream mixture and mango puree and swirl after pouring the last layer.
- Freeze for 8 hours or overnight, covered with plastic wrap.
Notes
- For a richer flavor, use full-fat Greek yogurt and heavy cream.
- If omitting Baileys, add 1/4 cup more milk for consistency.
- To prevent ice crystals, churn the ice cream in an ice cream maker for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Category: Dessert
Method: Churning
Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
What kind of brown bread should I use?
Any dense, slightly stale brown bread works. Irish soda bread is traditional. Avoid soft sandwich bread. You want crumbs that hold some texture after soaking in the custard. Four slices crumbled gives you enough.
Can I skip the Baileys?
Yes. Add a quarter cup more milk to keep the consistency right. The Baileys adds a sweet, creamy flavour that pairs well with the brown bread, but the ice cream still works without it.
How do I make the mango puree?
Blend one ripe mango until completely smooth. If it is too thick to swirl, thin it with a tablespoon of water. You want a pourable consistency so it drags through the ice cream base cleanly.
If You Liked This Recipe, You’ll Love These
- Brown Bread Ice Cream
- Pumpkin Bread Ice Cream Sandwich
- No-Churn Mango Ice Cream
- Creamy Mango Ice Cream Recipe
The post Mango Swirl Ice Cream with Baileys and Brown Bread appeared first on Honest Cooking and Travel.
