Brown Bread Ice Cream
This is a leftover recipe. I found this Ice Cream recipe in the book “Favourite Teatime Recipes” (Salmon, 1993). Brown bread is the name given to breads made with whole grain flour, usually rye or wheat, and sometimes dark-coloured ingredients such as malt, cocoa powder, molasses or coffee. The main idea is recycling the brown bread that we couldn’t eat this week.
The method to prepare the breadcrumbs is quiet simple. I suggest you to break the bread in little pieces, and give a little bump with the food processor. Breadcrumbs should be like Panko, not like sawdust. We can enhance the flavour just baking the breadcrumbs in the oven some minutes before.
These are the ingredients of this delicious frozen, rum-flavored concoction of brown breadcrumbs and whipped cream. I cannot show you the final result because I still haven't prepared it. It's now in the freezer.
- ½ pint double cream
- ¼ pint single cream
- 3 oz. sifted icing sugar
- 4 oz. brown breadcrumbs
- 2 eggs, separated
- 1 tablespoon rum
Whisk the double cream until stiff and then gradually whisk in the single cream. Fold in the sugar and breadcrumbs. Whisk together the egg yolks and rum, and fold into the mixture. Lastly, beat the egg whites until stiff and fold in carefully with a metal spoon. Turn the mixture into a freezer-proof container and freeze for at least 4 hours before serving. Serves 6.