Bistro Brown Bread Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Bistro Nine,

Chef/proprietor Penny Campbell


  • 8 oz. (225 g.) coarse brown breadcrumbs
  • 8 oz. (225 g.) demerara sugar
  • 2 pints cream (generous litre) lightly whipped
  • brandy to taste


Thoroughly mix together the breadcrumbs and sugar. Carefully brown in a hot oven, stirring so that they become evenly brown and crisp. They need to be quite brown but be sure not to burn them as this makes the ice cream bitter.

Allow the crumbs to cool and then crush with a pestle and mortar.

Stir in the crumbs and a good few slurps of brandy to the lightly whipped cream—the brandy will help stop the ice cream from freezing too solid.

Place into ice cream machine or deep freeze. Remove from freezer 15 minutes before serving.