Homemade Sourdough Ice Cream
A creamy homemade sourdough ice cream made with maple syrup and toasted sourdough bread. This unique recipe transforms leftover sourdough into a rich, tangy dessert inspired by artisan bakeries.
Sourdough bread in ice cream might sound unusual, but it creates one of the most interesting flavors I’ve ever tested. The toasted sourdough adds depth and subtle acidity that pairs beautifully with maple syrup and cream.
Ingredients
360 ml heavy cream
360 ml whole milk
80 g maple syrup
100 g sourdough bread (lightly toasted)
4 egg yolks
½ tsp sea salt
Instructions
1. Infuse the sourdough
Toast the sourdough slices lightly until golden.
Place the toasted bread in a bowl and pour the milk over it. Let it warm up for about 10 minutes, then blend until smooth.
2. Heat the base
In a saucepan, combine:
heavy cream
sourdough milk mixture
maple syrup
sea salt
Heat gently over medium-low heat while stirring. Do not let it boil.
3. Temper the egg yolks
In a separate bowl, whisk the egg yolks.
Slowly pour a small amount of the warm cream mixture into the yolks while whisking constantly.
4. Cook the custard
Return everything to the saucepan and cook over low heat, stirring continuously, until the custard thickens slightly and reaches 80–82°C.
The mixture should coat the back of a spoon.
5. Chill
Refrigerate the mixture for at least 4 hours until fully cold.
6. Churn
Pour into an ice cream maker and churn for 10–15 minutes until soft-serve consistency.
7. Freeze
Transfer to an airtight container and freeze for 2–4 hours until firm.
Why Sourdough Works in Ice Cream
Sourdough contains natural fermentation acids that add complexity and balance, as well as sweetness. When infused into a custard base, the bread creates a subtle, tangy flavor.
This technique has become popular in artisan bakeries and experimental ice cream shops, where bread is used to create sustainable desserts from leftover loaves.
