Caramelised brown bread ice cream
Serves: 10 (2 scoops each)
Prep time: 20 minsTotal time: 
Recipe photograph by Liam Desbois
Caramelised brown bread ice cream
In Britain, ice cream began as a delicacy for the wealthy, by the late-19th century, it was an affordable treat, with ‘penny licks’ sold from street stalls. While it may sound odd, the bread yields a nutty, praline-like flavour when caramelised with sugar.
Serves: 10 (2 scoops each)
Prep time: 20 minsTotal time: 
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Nutritional information (serving - 2 scoops)
Calories
495Kcal
Fat
36gr
Saturates
22gr
Carbs
36gr
Sugars
28gr
Fibre
1gr
Protein
6gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 25g plain flour
- 150g caster sugar
- 500ml whole milk
- cinnamon stick (optional)
- 3 medium eggs
- 600ml double cream
- 150g brown breadcrumbs
- 100g light brown sugar
- 2 tsp ground cinnamon
- raspberries, to serve
Step by step
- Combine the flour and caster sugar in a saucepan then gradually whisk in the milk until smooth. Add the cinnamon stick if using and slowly bring to the boil, stirring, until the mixture thickens. Cook gently for 1-2 minutes.
- Meanwhile, lightly beat the eggs in a bowl or jug. Stir in some of the hot milk then add this mixture back to the pan and stir continuously on a low-medium heat, until the custard thickens. Pour into a heatproof bowl that’s set inside a larger bowl of iced water, then mix in the double cream. Leave to cool, stirring occasionally, then pour into a large shallow dish or lidded container and freeze. Every hour or so, remove and whisk to break up the ice crystals as they form.
- Meanwhile, make the crunchy crumbs. Preheat the oven to 200°C, fan 180°C, gas 6. Stir together the breadcrumbs, brown sugar, cinnamon and a pinch of salt, then spread out on a lined baking tray and cook for 15-17 minutes until they smell toasty and caramelised, but not burnt. Remove from the oven and leave to cool and crisp up, then break into small chunks.
- When the ice cream is mostly frozen but not solid, give it a final whisk then stir in most of the crunchy crumbs, reserving a few to serve. Return to the freezer until firm. Remove to the fridge for 30 minutes to soften before serving in scoops with fresh berries, scattered with the crumbs.
