18^th Century: Brown Bread Ice Cream

Name: 18 Century: Brown Bread Ice Cream
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 80 g (2¾ oz) wholemeal, rye or spelt bread, torn into chunks no larger than a pea; 80 g (2¾ oz) wholemeal, rye or spelt bread, torn into chunks no larger than a pea; 80 g (2¾ oz) wholemeal, rye or spelt bread, torn into chunks no larger than a pea; 80 g (2¾ oz) wholemeal, rye or spelt bread, torn into chunks no larger than a pea; 40 g (1½ oz) raw sugar; 1 cinnamon stick; 600 ml (21 fl oz) thick (double) cream; butter, to fry the bread chunks; 50 g (1¾ oz) brown sugar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Pride and Pudding

By Regula Ysewijn

Published 2016

About

The first time I heard about brown bread ice cream was when I read Jane Grigson’s English Food (1974) years ago. In the introduction to her recipe she tells the story of a conversation she had with a hotelkeeper in a small village in France who was telling her: ‘your ices are so wonderful. We have nothing like them here.

Ingredients

Europe
United Kingdom
ice cream
Vegetarian

Ingredients

Method