Milk Bread Ice Cream

*I referenced the Salt & Straw Ice Cream base for this recipe!

Every few months— like clockwork—
I rediscover the simple, deliciousness that is: bread.

There is something so homey and satisfying about a thick slice of bread with a huge slab of butter.

The bread of the month happens to be Milk Bread,

Japanese Milk Bread, or Shokupan is tender, squishy and soft, making it highly addictive. It just kind of melts away on your tongue… like cotton candy.

If you’re in your bread phase too, then you’re in LUCK!! Today we are combining the subtly sweet and yeasty flavour of bread with ice cream.

Just like how when you leave cereal in your bowl of milk for too long and the flavour starts to leech out, we are doing the same with bread! Steeping it in our milk and cream mixture and letting it chill in the fridge for a few hours.
After blending it up to make a bread puree, it’s transfered to our ice cream maker to make a yummy scoopable Milk Bread.

Let’s make it!

Recipe:

Special Equipment:

• ice cream machine (Cuisinart Ice 21)

• blender (or immersion blender)

• sieve

Milk Bread Ice Cream:

• 300ml 2% milk

• 325ml heavy cream

• 1 slice milk bread (40g)

• 100g granulated sugar

• 35ml corn syrup

• 0.8g xanthan gum

• 1g salt

One day before making: Make sure to store your ice cream basin in the freezer for at least 24 hours. Or prepare your equipment according to the manufacturer’s instructions.

Place one piece of milk bread in the toaster (or toaster oven) and bake at 400 degrees for about 4 minutes or until golden and crisp. (The fancy way of saying: make a slice of toast, LOL!)

In a small bowl, add your granulated sugar and xanthan gum (make sure you measure it out precisely, as it is quite potent. Too much will make your ice cream gummy.) Use a whisk to stir the sugar and xanthan gum together to disperse the powder. This will prevent clumping when you add it to the liquid.

In a medium sized sauce-pot, add your heavy cream, milk, sugar and xanthan gum mixture, and corn syrup. Give it a whisk to combine.

Add your toast.

Place the pot on a burner over medium-low heat, and bring it to a gentle simmer. Steep the bread for about 5-8 minutes, and allow the sugar to fully dissolve.

Take the pot off the heat and pour the hot bread/cream mixture into a large bowl.

Add the salt, and give it a stir. Let the mixture cool before covering and storing in the fridge for 4-6 hours.

(In the meantime you can make your caramel croutons! See below for the method)

After the ice cream base has had it’s time to chill completely in the fridge and allow the milk to completely absorb that milk bread flavour, it’s time to blend it.

Either use a stick or handheld blender to puree the bread mixture, or transfer it to a blender to make smooth. Pass the ice cream base through a sieve to get rid of any potential lumps of bread or non-homogenized xanthan gum.

To churn: Transfer the ice cream base into your prepared ice cream maker and churn according to the manufacturer’s instructions.

I churned this batch in my Cuisinart ICE 21 for about 18 minutes. When it’s done it should be super thick!

Transfer the ice cream to a container for storing in the freezer, or eat right away with Caramel Croutons (see below) and if you’re feeling fancy, a small piece of salted butter :)

Caramel Croutons

• 1 slice milk bread

• 1 tbsp salted butter

• 1.5 tbsp brown sugar

In a small bowl add your salted butter and brown sugar. Place it in the microwave for about 20 seconds or until the butter has melted completely.

Cut your slice of bread into small cubes and add them to the bowl. Stir to coat the bread with the melted sugary butter.

Pour the bread cubes out onto a small tray lined with parchment. Place in the toaster oven and toast until golden. I did mine on the “toast” setting about 2 times (425 degrees, for 8 mins) Flip them halfway through so they evenly brown.

They might still feel soft even when they are golden, but they will crisp up once they cool down!

Once cooled, you can enjoy these with your homemade ice cream!
Storing info: These Caramel Croutons can be stored in an airtight container for about 3 days at room temperature.

This ice cream is super simple to make and just overall delightful! It’s slightly sweet, yeasty and can be used as a fairly neutral base for many toppings.
I think it would pair extremely well with strawberries, a caramel drizzle or even a dash of cinnamon on top —to make it french toast-y! So fun!

If you try it out send me a pic! Enjoy!