Weekend Cooking: Brown Bread Ice Cream Recipe

[snowynight]

It's getting warm and I now crave ice cream.

Brown Bread Ice Cream Recipe

Ingredients

• 3 half inch slices of Boston Brown Bread
• 1 quart of cream
• 1/2 pound of sugar
• 1 teaspoonful of vanilla or
• 1/4 of a vanilla bean or a teaspoonful of vanilla extract

Instructions:

1. Dry and toast the bread in the oven, grate or pound it, and put it through an ordinary sieve.
2. Heat half the cream and all the sugar; take from the fire, add vanilla, and, when cold, add the remaining cream, and freeze.
3. When frozen, remove the dasher, stir in the brown bread, repack and stand aside to ripen.

This quantity will serve six persons.

Directions for Freezing

Pound the ice in a large bag with a mallet, or use an ordinary ice shaver. The finer the ice, the less time it takes to freeze the cream. A four quart freezer will require ten pounds of ice, and a quart and a pint of coarse rock salt.
You may pack the freezer with a layer of ice three inches thick, then a layer of salt one inch thick, or mix the ice and salt in the tub and shovel it around the freezer.
Before beginning to pack the freezer, turn the crank to see that all the machinery is in working order. Then open the can and turn in the mixture that is to be frozen.
Turn the crank slowly and steadily until the mixture begins to freeze, then more rapidly until it is completely frozen. If the freezer is properly packed, it will take fifteen minutes to freeze the mixture.

Source: Ice Creams, Water Ices, Frozen Puddings by S. T. Rorer (Originally published in 1913)

Modern Recipe for Brown Bread Ice Cream (with pictures)