You have got to make this brown bread ice-cream and you don’t need an ice cream maker! Its basically a delicious creamy vanilla ice cream studded throughout with the caramelised brown bread crumbs resembling little nuggets of toffee.
There is an abundance of summer fruit and berries to choose from to serve up alongside this special ice cream right now; strawberries, raspberries, red currants, black currants, white currants, peaches, nectarines and cherries.
They are all delightful but when the brief fresh cherry season appears they have to be the chosen fruit.
Making the most of the locally grown juicy cherries from the cherry orchards of East Sussex and Kent is a seasonal joy, so sweet and succulent! It was actually Henry Ⅷ who ordered cherry orchards to be planted in Kent once known as the garden of England.
- 100g brown bread, crusts cut off, broken up into chunks
- 80g soft brown dark sugar
- 3 medium free range eggs, separated
- 1 tbsp Jack Daniels (optional)
- 300ml double cream
- 70g icing sugar, sifted
- Put the chunks of bread into a food processor with the soft dark brown sugar and whizz up to a bread crumb consistency.
- Line a baking tray with baking parchment and spread the breadcrumbs evenly over the top.
- Grill or roast the breadcrumbs on a medium heat, stirring frequently until dark and caramelised, be careful not to let the crumbs burn. allow the crumbs to cool.
- Whisk the egg whites to the soft peak stage, light and fluffy
- Beat the egg yolks with the JD if using.
- Fold in the egg whites
- Whisk the cream and icing sugar until just thickened.
- Fold the thickened cream and breadcrumbs into the egg mixture.
- Pour the ice cream mixture into a freezer proof container and freeze.
- Put the ice cream into the fridge 10 minutes or so before serving, making it easier to scoop.
You could also use the crumbs of brown soda bread, rye bread or even try a brown sour dough style bread, any brown bread really and best if it is a couple of days old.
The process begins…..
Beat the egg whites until they turn light and fluffy.
Gently folding in the whisked egg white adds air and gives the finished brown bread ice cream a wonderful lighter consistency when frozen, especially as it does not get churned in an ice cream maker.
But if you have an ice cream maker, churn the mixture once you have added the cooled caramelised bread crumbs.
You can use the vanilla ice cream recipe here (without the caramelised bread crumbs) for the base of loads of different and delicious flavoured ice creams, try stirring in ; fresh raspberries and crumbled meringues, blackberry and apple compote, crumbled chocolate brownies, toasted chopped hazelnuts, lemon curd or raisins soaked in rum.
Thank you for calling by today and I hope you are having a great summer!