Brown Bread Ice Cream No Ice Cream Maker Necessary

From confident cooking.

Whisk egg yolks and sugar in bowl until pale and creamy.

Heat buttermilk in pan until simmering but not boiling.

Carefully pour milk over the yolk mixture , whisking constantly.

Return mixture to pan and cook custard gently over low heat , stirring constantly until mixture lightly coats the back of a wooden spoon.

Remove from heat.

Stir in rum and vanilla.

Transfer mixture to a bowl and fold in the breadcrumbs.

Place a piece of plastic wrap directly on the surface to prevent a skin from forming and cool.

Beat cream until soft peaks form.

Carefully fold cream into cooled custard.

Pour into freezer container and freeze until lightly frozen.

egg yolks, sugar, buttermilk, brown breadcrumbs, heavy cream, rum, vanilla extract