Brown bread ice cream
Makes 1 litre | Serves 8 | total time
- 100g fresh brown breadcrumbs
- 100g dark muscovado sugar
- 2 eggs, separated
- 1 tbsp dark rum (optional)
- 300ml double cream
- 75g icing sugar
Make a day ahead. The ice cream will keep for up to 1 month.
- 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.
- Whisk the egg whites until stiff. Mix the yolks with the rum (if using) in another bowl before folding in the fluffy whites.
- 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
- 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.
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.