Brown Bread Ice Cream

1 1/4 cups of bread crumbs
1 tbsp of very good vanilla
1/2 cup of whipping cream
4 egg yolks
� cup of brandy
2 tbsp of sugar
1 1/2 cups of whole milk

Then add the brandy. Let it cool.The canister which holds the ingredients is made of stainless steel which will allow it to hold its shape through the life of your freezer. The cast iron dasher which churns the ingredients will not warp like dashers made of plastic.Did you grow up making homemade ice cream. You may want to give your kids this experience using the White Mountain hand crank ice cream maker. The kids will stand in line to take their turn at turning the crank. With its old fashioned look it will always be the centerpiece of your family gatherings.When the custard is cool, put into a freezer-safe bowl. Blend in cream and salt. Freeze for 2 hours or until slushy. Add 2 teaspoons vanilla. Whip for 5 to 10 minutes with an electric mixer. Return to freezer and finish freezing (several hours or overnight).This is an Edwardian recipe that my grandmother used to make. She was originally from Cape Town, South Africa where her father was the owner of a bookstore. She was the oldest of six children who went to England every summer and played cards all the way up and back on the ship When she was 15 her father died even though as she said, she "ran as fast as she could to get the doctor."Servings: 4The White Mountain homemade freezers are made very well. A good indication of this is the history of the company. The business began in 1872 in Laconia, New Hampshire. Any company still around after that length of time must be doing something right.Put the mixture into a pretty dish and serve.Variations:

When he moved to Toronto she reluctantly "came East" to be with her grandchildren, leaving behind the mountains of Vancouver for the flat landscape of Ontario. When I was in grade school she and I had lunch together twice a week and as I remember those lunches - she loved to play cards and didn't much like to cook, but she did have a few special recipes: curry from The Cape, Jell-o in contrasting colours and this ice cream recipe.

Author: Susan Love