If Paddington Bear needed some ice cream to cool down, then it would be this recipe for Sourdough Bread and Marmalade Ice Cream. Bread in ice cream might sound like a weird flavour, but when the breadcrumbs are baked with butter and sugar to make these super nutty, crunchy nuggets like shortbread crumbs with the tang of the sourdough, it’s a magical ice cream flavour. Paired with sharp marmalade for a quick non-churn ice cream recipe.
My parents used to make brown bread ice cream back in the seventies and eighties for dinner parties, and I was always fascinated with the descriptions of how they turned the brown bread crumbs into magical sugary nuggets to run through the ice cream base. I’ve given it a modern upgrade using sourdough bread, for that distinctive sourdough tang to cut through the richness, along with marmalade for a toast with marmalade breakfast ice cream vibe.
I went with a thick cut marmalade so that I could cut up the peel, and you would get little pops of concentrated orange flavour. If you would prefer, you can go for a smooth marmalade without the peel, and ripple it through the mixture to still get those bursts of orange flavour. The ice cream won’t be super smooth with the nuggets of the sourdough, but it makes for an interesting texture to the ice cream like pieces of praline.
This no-churn ice cream doesn’t need to be made in an ice cream machine; it can be whipped up (literally!) in 10 minutes and forgotten about in the freezer until ready to serve in a cone or as a dessert with more caramelised breadcrumbs on top for a grown up end to the meal.
Equipment You'll Need
Sourdough Bread and Marmalade Ice Cream Recipe
- Total Time: 45 minutes
- Yield: Serves 6
Description
Serves 6
Ingredients
- 125g Sourdough Bread, into breadcrumbs
- 25g Unsalted Butter
- 50g Caster Sugar
- 150ml Double Cream
- 100g Condensed Milk
- 100g Thick Cut Marmalade
Instructions
- Oven to 180C, in a small saucepan melt the butter and cook until it starts to brown. Remove from heat and stir in the sourdough breadcrumbs and the sugar.
- Spread on the baking sheet and cook for 20 to 30 minutes, stirring a few times during baking, until the bread bits are well-toasted and golden. Check and stir every 10 minutes so not to get too dark in places. Put aside and allow to cool.
- In a large mixing bowl of an electric mixer fitted with a whisk attachment, whip the double cream on high for 4-5 minutes or until the cream forms tall, stiff peaks.
- When the double cream is fully whipped, fold in the condensed milk, and mix lightly for about 1 minute or until fully combined. The mixture will be thick.
- Using scissors or a knife, chop the orange peel in the marmalade into small pieces, fold into the cream mixture. Fold in the cool caramelised breadcrumbs (reserving a small amount so it can be scattered over the top of the ice cream) in to the cream mixture.
- Pour into a tight 500ml plastic container and place in the freezer for at least 6 hours or overnight.
-
When the freeze time is complete, remove from the freezer for 10 minutes to soften slightly to scoop and serve in a waffle cone or bowl with the reserved sourdough crumbs if you would like.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Ice Cream
- Method: Bake
- Cuisine: British
Pinterest!
Save this article to Pinterest, pin the below image!
