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Brown bread icecream
Preparation info
- To Serve
Six
- Difficulty
Easy
Appears in
Published 1978
This icecream, an Edwardian country weekend treat, has an elusive flavour which always seems to’ fascinate people. Make it in the freezer if you have one, otherwise in the ice-making compartment of the refrigerator. Eat within a day or two or the bread will become soggy.
Ingredients
2 75 g 3 oz 150
Method
Beat the egg yolks and sugar in a bowl until light and frothy. Bring the single cream to simmering point, remove it from the heat, let it cool for half a minute, then pour it on to the egg yolks, beating all the time. Put the bowl over a saucepan of simmering water and stir until the mixture starts to thicken. Allow to cool and thicken further.
Whip the double cream until it is soft and