brown bread ice cream
This is really really good..
I don't have an ice cream machine so freeze my mixrure in a small loaf tin, when it is solidI can tirn it out and
slice it, as thick or thin as required, you will find it will be thick,.
Brown Bread Ice Cream
45g wholemeal breadcrumbs
500ml whipping/heavy cream
180g demerara sugar
¼ tsp vanilla extract
Makes about 750 ml
Combine the crumbs with an equal quantity (135g/¾ cup/4¾ oz) of Demerara sugar.
Spread out evenly on a large baking tray. Preheat the grill on medium to high,then
position the baking tray 7.5-10 cm/3-4 inches from the heat source.
From now on do not leave the grill but continue toasting and regularly and evenly
re-spreading the crumbs until the mixture is an overall colour - just one stop lighter
than muscovado sugar.
As it browns the mixture will get stickier as the sugar melts, but try to spread it as
evenly as possible. When sufficiently browned, remove and leave to cool. When cool,
pound the lumps of crumb/sugar mix until reduced to the size of Demerara sugar crystals.
Measure the cream into a jug and stir in the crushed crumb/sugar mix and remaining
ingredients, including the remaining Demerara sugar. Cover and transfer to the fridge
to chill for 2 hours. This gives the crumb mix a chance to soften, but leaves a minimal
crunch in the finished texture of the ice cream.
When ready, either still freeze or start the ice-cream machine, giving the mix a good
stir before pouring it into the machine. Churn until the mixture has the consistency of
softly whipped cream. Now quickly scrape into plastic freezer boxes and cover with a
piece of waxed or greaseproof paper and a lid.
Finally label, then freeze. .