Both the flavours here are rich, caramel tones which pair well together. The caramelized bread crumb adds a tasty smooth texture..
3 cups brown (wholewheat) bread, cut into small cubes
1 tablespoon maple syrup
1/2 cup brown sugar
2 1/2 cups whipping cream
1 can (14oz) sweetened condensed milk
3/4 cup stout
Set your broiler to high. Line a baking sheet with aluminum foil.
In a large bowl combine the brown bread cubes, maple syrup and brown sugar. Toss to combine and coat the cubes in brown sugar.
Transfer the coated cubes to the prepared baking sheet and spread in an even layer, avoiding clumps. Any stray sugar can be sprinkled over.
Place under the broiler for between five to 10 minutes, tossing frequently, until toasted and crispy. Use a spatula to turn the bread pieces as the sugar makes them extremely hot to handle and you risk burning your fingers.
Remove and leave on the baking sheet to cool fully.
When cooled fully, blitz in a food processor to make crumbs. You don’t want them to be too fine so I usually do about three to four pulses.
Set aside until needed later.
Whip the cream until soft peak stage using either a hand mixer or a stand mixer.
In a separate bowl or container combine the condensed milk and porter, stirring until mixed.
Pour the porter mix into the whipped cream and gently fold to fully combine.
Add in most of the toasted brown breadcrumbs, reserving half a cup for serving. Fold in the crumbs again using a gentle motion as you don’t want to deflate the cream.
Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze. Leave until fully frozen, a minimum of six hours.
To serve ice cream remove it from the freezer and leave it at room temperature for five minutes before scooping to serve. Enjoy!