Brown Bread Ice Cream

Preparation info

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This ice cream is not only one of the most delicious ices ever devised, having a crunch and flavour like praline, but also, in its use of wholewheat breadcrumbs, a healthy part of the diet - that is, if we close our eyes for a moment to the cream and sugar content. The ice cream should be transferred from the freezer to the refrigerator about 30 minutes before serving so it is not too hard.

Ingredients

  • 225 g/8 oz/4 cups wholewheat breadcrumbs
  • 225 g/8 oz/1⅓ cup Demerara/light brown sugar
  • 1.2 litres/2 pints/5 cups whipping cream
  • 2 tablespoons brandy

    Method

    Pre-heat the oven to 200°C/400°F/Gas mark 6. Mix the breadcrumbs and sugar together, lay them out on a baking sheet and bake until brown and crisp, not burnt. When cool, crush them fairly small. You do not want a powder, so don’t use a food processor. Lightly whip the cream and add the brandy. Stir in the crumbs and place in an ice cream machine or a freezer. If using a freezer take the ice cream out after 1 hour and stir it. Freeze again, repeating the stirring process after another hour. Refreeze, then decorate with mint leaves and/or crystallized violets.