Rye Bread Ice Cream

This unique and delicious ice cream combines the flavors of rye bread and creamy vanilla.

Ingredients - Serves 6

Toast the rye bread slices until crispy. Let them cool, then break them into small pieces.
In a saucepan, heat the milk and heavy cream over medium heat until it begins to simmer. Remove from heat.
In a separate bowl, whisk together the sugar and egg yolks until well combined.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
Remove from heat and stir in the vanilla extract and salt.
Strain the mixture through a fine-mesh sieve to remove any lumps.
Cover and refrigerate the mixture for at least 4 hours, or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
During the last few minutes of churning, add the toasted rye bread pieces.
Transfer the ice cream to a lidded container and freeze for at least 2 hours, or until firm.
Serve the rye bread ice cream in bowls or cones and enjoy!