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Leftover sourdough ice cream
Makes 3 litres Desserts and puddings
Ingredients
- 1 litre milk
- 1 litre single cream
- 250g sourdough crusts (preferably malted), bread reserved for the bread caramel
- 520g caster sugar
- 24 egg yolks (freeze the whites to use in pavlovas or other recipes)
For the bread caramel
- 500g sourdough bread belly (what is left after the crusts are removed), torn into 4cm chunks
- 1.5kg caster sugar
For the bread and black sesame crumble
- 100g old sourdough bread, completely dried out on the lowest oven setting
- 150g caster sugar
- 50g honey
- 100g black sesame seeds
Method
You will need an ice cream maker.
Two days before, heat the milk and cream for the ice cream to 90C in a pan, then add the crusts, remove from heat and allow to cool. Cover and leave to soak overnight in the fridge.
The next day, blend until as smooth as possible in a blender or food processor and pass through a fine sieve.
To make the ice cream, put 400g of the sugar in a heavy- based pan, add 1tbsp water and stir to wet the sugar. Set over a medium heat and cook, without stirring, until you have a very dark caramel. When it starts to let out little puffs of smoke, carefully pour the infused milk mixture in to stop the caramel cooking, add a pinch of sea salt flakes and stir until it comes back to 85C. Remove from the heat.
Working quickly, whisk the egg yolks and remaining sugar in a large bowl until thick and pale. Pour 250ml of the infused milk mixture into the eggs, whisking energetically until well combined. Whisk in the rest, then pour the custard back into the pan, set over a medium heat and whisk constantly until it reaches 85C and coats the back of a spoon. Strain again, then either cool in the pan or in
a bowl set over ice to save
time. Transfer to the fridge and leave overnight.
The next day, churn in an ice cream maker according to the manufacturer’s instructions.
Either in advance or on the day of serving, make the bread caramel (it will keep in the fridge). Heat the oven to 180C/160C F/Gas 4. Bake the sourdough in a deep, snug- fitting roasting tin until it’s toasted very darkly all over – you need the darkened crumb to taste bitter.
Pour 1.2 litres water into the roasting tin and jostle the bread around until it’s submerged. Turn the oven temperature down to its lowest setting and roast for around 1 hour to allow all the flavour to infuse into the water. Strain through a fine sieve, pushing out as much liquid as you can with the back of a spoon, but trying not to disturb the actual bread too much so the liquid you’re extracting stays clear. You should be left with around 1 litre of bread stock.
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