Friday, 16 April 2010
Brown Bread Ice-Cream
This recipe is fantastic. If you balk at the idea of ‘brown bread’ ice cream, I urge you to give it a try … I promise you’ll be converted. The bread in question is made into breadcrumbs and toasted with brown sugar giving the ice-cream a deep fudgy caramel taste which is so moorish. The other great thing about this recipe is you need no special kit to make it, just a hand whisk and a lidded tupperware type box. Enjoy!
Louise’s Brown Bread Ice-Cream
85g/3oz brown breadcrumbs
85g/3oz soft dark brown sugar
2 large eggs, separated
Half a tablespoon of dark rum [optional]
300ml / Half a pint of double cream
85g/3oz sifted icing sugar
1. Mix the breadcrumbs with the brown sugar and pop under a moderate grill for 8 – 10 mins. You need to keep a watchful eye on this and stir it frequently. You want the breadcrumbs and sugar to caramelise, not burn. Once cool break up with a fork.
2. Whisk the egg whites until stiff. Mix the egg yolks with rum, if using, and fold into the egg white mixture.
3. Whisk the cream and icing sugar together in another bowl until floppy. Then fold this into your egg mixture along with the breadcrumbs.
4. Pour into a shallow freezer container and freeze for 4 hrs. When ready to serve, allow it to soften slightly before scooping out.