Dessert  Recipes - Brown Bread Ice Cream Recipe

Ingredients

• 300 ml/1 1/4 cups double (heavy) cream

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 5 ml/1 tsp vanilla essence (extract)

• 50 g/2 oz/1/4 cup butter

• 50 g/2 oz/1 cup fresh whole meal breadcrumbs

• 50 g/2 oz/1/4 cup light brown sugar

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Method:

1. Whip the cream with all but 15 ml/1 tbsp of the caster sugar and the vanilla essence until stiff.

2. Turn into a freezer proof container and freeze for 1 hour until firm around the edges.

3. Meanwhile, melt the butter in a frying pan (skillet). Stir in the breadcrumbs and brown sugar. Cook, stirring, over a moderate heat until golden and crisp.

4. Stir in the remaining caster sugar and cook for 1 minute. Turn out on to a plate to cool.

5. Whisk the half-frozen cream to break up the ice crystals. Whisk in the breadcrumbs. Return to the freezer and freeze until firm.