Brown Bread Ice Cream
This has to be the easiest ice cream to make and it is absolutely delicious. Serve it stuffed into baked pears or peaches or as a sweet pancake filling – unbelievable!
Ingredients
- 75 g brown breadcrumbs from Guinness and Treacle Bread
- 60 g brown sugar
- 3 large eggs separated
- 1 tablespoon dark rum
- 270 ml double cream
- 75 g icing sugar
Instructions
- Mix the breadcrumbs and brown sugar together, then place on a baking tray and grill for 8 minutes or until dark and caramelized.
- When the mixture is cool, break up into small, bite-sized pieces.
- Whisk the egg whites until stiff.
- In a separate bowl, mix the egg yolks with the rum, then fold this mixture into the egg whites.
- Finally, whisk the cream and icing sugar together, then, using a metal spoon, fold the cream and breadcrumbs into the egg mixture.
- Pour into a metal container and freeze for about 4 hours before serving.
