Brown bread ice-~cream

                              

Ingredients

½ pint double cream

1 oz vanilla sugar *

3 oz stale brown bread

3 OZ soft, dark brown sugar

Brandy

Method

Make the ice cream by whipping the cream and caster sugar lightly**. Turn it into an ice tray or polythene con-tainer, cover and put in the freezing compartment of the refrigerator, turned to its lowest number. As the mixture begins to harden round the edges, stir the sides into the middle.

Make breadcrumbs from the stale brown bread. Lay these out on an oiled baking tray and sprinkle with about a quarter of the brown sugar. Put them under a fairly hot grill until the sugar caramelises with the bread. Turn over the crumbs and again

Sprinkle with about a quarter of the sugar, place back under the grill.  Repeat this twice more until all the sugar is used up.  The sugar should be Golden Brown BUT NOT BLACK.

Leave them to cool and break them up again into crumbs.

When the ice cream is semi-stiff, mix in the crumbs. Put it back in the freezing compartment and freeze for another 2 hours.

Pour a little brandy over each portion before serving.

David notes

*I use vanilla extract or vanilla pod, the flavour the cream.

**It is very important that you do not over whip the cream, as the ice cream melts in your mouth it should turn back to a liquid, if the cream is overweight, it will taste like whipped cream.

The cream should be no more than a thick liquid.

This is a very simple ice cream to make, however it is important to get the bread sugar mixture right.

If you are using your ice cream maker, I would suggest fold in the crumbs in by hand when the ice cream is semi-stiff.  Good and

BACK TO  ICE CREAM RECIPES

PREVIOUS    NEXT