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Brown bread ice cream


Makes: 1 litre
Serves: 8
timeTotal time:
Brown bread ice cream
Recipe by Jimmy Doherty / Recipe photograph by Dan Jones

Makes: 1 litre
Serves: 8
timeTotal time:

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Nutritional information (per serving)
Calories
341Kcal
Fat
22gr
Saturates
13gr
Carbs
31gr
Sugars
22gr
Fibre
0gr
Protein
4gr
Salt
0.2gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

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

Step by step

Get ahead
Make a day ahead. The ice cream will keep for up to 1 month.
  1. Mix 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.
  2. Whisk the egg whites until stiff. Mix the yolks with the rum (if using) in another bowl before folding in the fluffy whites.
  3. Whisk the cream and icing sugar until soft peaks start to form in another bowl; add the toasted crumb mix and the fluffy egg mix.
    Tip
    This recipe contains raw eggs
  4. Place 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.
Chef quote
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.

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