Whiskey and Brown Bread Quick Ice Cream
with ACE Cranberry Raisin Flax Oval
This ice cream is easy to put together and doesn't need an ice cream machine to freeze. The bread crumbs stay crispy and crunchy in the salted caramel ice cream, and for more grown-up tastes, add a little hit of Irish whiskey.
Serves: 6 to 8
- 3 slices ACE Bakery Cranberry Raisin Flax Oval, cubed
- ¼ cup (60 mL) maple sugar
- ½ tsp (2.5 mL) ground cinnamon
- ¾ tsp (3.75 mL) Maldon salt
- 3 Tbsp (45 mL) unsalted butter, melted
- 2 cups (480 mL) 35% cream
- 10.7 oz (300 mL) can Dulce de Leche Condensed Milk
- 2 Tbsp (30 mL) Irish whiskey or pure vanilla extract
- Preheat the oven to 350°F (176°C).
- In the bowl of a food processor, pulse the bread into small crumbs. You should have about 3 cups (720 mL) of crumbs about the size of a pea.
- In a medium bowl, stir together the bread crumbs, maple sugar, cinnamon and salt. Drizzle with the melted butter and stir to mix evenly. Spread crumbs out onto a parchment paper lined baking sheet and bake for 20 to 25 minutes, stirring once or twice to a deep golden brown.
- Allow to cool completely.
- In the bowl of a stand mixer, whip the 35% cream to a medium peak. Beat in the dulce de leche condensed milk with the whiskey or vanilla extract and combine until fluffy and light, about 30 seconds more.
- Scrape one-third of the mixture into a freezer-proof container and sprinkle with one-half of the bread crumbs, cover with another one-third of the mixture and the remaining bread crumbs and final layer of the mixture smoothing the top with a small offset spatula. Freeze for 6 to 8 hours until firm.
- Scoop out generous balls of the ice cream into cones or dishes.
This recipe is from ACE Bakery.