Brown Bread Ice Cream Recipe

Brown Bread Ice Cream Recipes

Ingredients :

50g roasted and chopped hazelnuts, ground

75g wholemeal breadcrumbs

50g demerara sugar

3 egg whites

115g caster sugar

300ml double cream

few drops vanilla essence

For the Sauce

225g blackcurrants

75g caster sugar

15ml crème de cassis

fresh mint sprigs, to decorate

Method :

Combine the hazelnuts and breadcrumbs on a baking sheet, then sprinkle over the demerara sugar. Place under a medium grill and cook, stirring, until the mixture is crisp and evenly browned. Leave to cool. Whisk the egg whites in a bowl until stiff, then gradually whisk in the sugar until thick and glossy. Whip the cream until if forms soft peaks and fold into the meringue with the breadcrumb mixture and vanilla essence. Spoon the mixture into a 1.2 liter loaf tin. Smooth the top level, then cover and freeze for several hours, or until firm.

Meanwhile, make the sauce. Strip the blackcurrants from their stalks using a fork and put the blackcurrants in a small bowl with the sugar. Toss gently to mix and leave for 30 minutes. Purée the blackberries in a blender or food processor, then press through a nylon sieve until smooth. Add the crème de cassis and chill well. To serve, turn out the ice cream on to a plate and cut into slices. Arrange each slice on a serving plate, spoon over a little sauce and decorate with fresh mint sprigs.

Serves 4 - 6

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