Brown Bread Ice Cream Recipe

Brown Bread Ice Cream Recipe

Ingredients: Serves 4

300 ml double (heavy) cream
75 g/3 oz caster (superfine) sugar

5 ml/1 tsp vanilla essence (extract)

50 g/2 oz butter
50 g/2 oz/1 cup fresh wholemeal breadcrumbs
50 g/2 oz light brown sugar

Method:

Whip the cream with all but 15 ml/1 tbsp of the caster sugar and the vanilla essence until stiff. Turn into a freezer-proof container and freeze for 1 hour until firm around the edges. Meanwhile, melt the butter in a frying pan (skillet). Stir in the breadcrumbs and brown sugar. Cook, stirring, over a moderate heat until golden and crisp. Stir in the remaining caster sugar and cook for 1 minute. Turn out on to a plate to cool. Whisk the half-frozen cream to break up the ice crystals. Whisk in the breadcrumbs. Return to the freezer and freeze until firm.


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