Brown Bread Ice Cream

Name: Brown Bread Ice Cream
Yield: Serves 6
Ingredients: 3 oz/84 g wholewheat or other brown breadcrumbs – we use crumbs made from the granary bread we make each day at Kinloch; 3 oz/84 g wholewheat or other brown breadcrumbs – we use crumbs made from the granary bread we make each day at Kinloch; 2 oz/56 g granulated sugar; 3 tbsp water; 3 oz/84 g wholewheat or other brown breadcrumbs – we use crumbs made from the granary bread we make each day at Kinloch; 3 oz/84 g wholewheat or other brown breadcrumbs – we use crumbs made from the granary bread we make each day at Kinloch; ¾ pint/420 ml double cream; 3 oz/84 g icing sugar, sieved; ½ tsp vanilla essence or a few drops of extract; ½ tsp vanilla essence or a few drops of extract

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is an exquisitely flavoured and textured ice cream. The recipe was given to me originally by Jean Lindsay – since she gave it to me I’ve come across many recipes for brown bread ice cream and none of them is a patch on this one. It is very easy to make, and draws audible cries of glee and surprise from the dining-room at Kinloch when it is on the menu!

Ingredients

Dessert
Vegetarian
ice cream
Autumn

Ingredients

Method