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Brown bread ice cream

  • Serves 8
  • Makes 1 litre
  • Total time 20 mins, plus freezing
5.0/5 rating (1 votes)
Brown bread ice cream
Brown bread ice cream

step by step

  • 1Mix the breadcrumbs with the sugar and spread out on an oven tray lined with baking paper. Grill for 3-4 minutes until dark and caramelised, watching carefully so that the crumbs don't burn. Set aside to cool and crisp up, then reserve 25g to sprinkle.
  • 2Whisk the egg whites until stiff. Mix the yolks with the rum (if using) in another bowl before folding in the fluffy whites.
  • If you've never tried brown bread ice cream before, then you're in for a treat! The crunchy caramelised crumbs give it a gorgeous toasted flavour. This ice cream works really well even without an ice cream machine.
  • 3Whisk the cream and icing sugar until soft peaks start to form in another bowl; add the toasted crumb mix and the fluffy egg mix.
  • 4Place in an ice-cream maker; churn following the manufacturer's instructions. Or scrape into a lidded container and freeze for 4 hours – there's no need to whisk the ice cream. Remove to the fridge 20 minutes before serving to soften. Serve scooped into cones, scattered with the reserved crumbs.
  • This recipe contains raw eggs
  • Recipe by Jimmy Doherty

    Recipe photograph by Dan Jones

Get ahead

Make a day ahead. The ice cream will keep for up to 1 month.

You will need

  • 100g fresh brown breadcrumbs
  • 100g dark muscovado sugar
  • 2 eggs, separated
  • 1 tbsp dark rum (optional)
  • 300ml double cream
  • 75g icing sugar

+ Nutritional Information