Brown bread ice cream recipe
Brown Bread Ice Cream recipe
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|85 g||wholemeal bread crumbs|
|85 g||granulated sugar|
|425 ml||double cream|
|50 g||icing sugar, sifted|
|1 tsp||vanilla extract, or to taste|
Will serve 4-6.
Spread the crumbs on a small baking tray and toast under the grill until golden. You will probably need to toss them gently and try to prevent them from burning. Set aside to cool.
Place the granulated sugar and water into a small pan and heat gently until the sugar has dissolved. If any sugar adheres to the pan, wash them down with a pastry brush dampened with water. Increase the heat and cook until the syrup caramelises. Remove from heat and stir in the toasted crumbs. Immediately turn out onto a baking tray. It will harden quickly into a sort of praline. Transfer the hardened praline to a coffee grinder or break up in a pestle and mortar, until finely powdered.
Whip the cream until soft peaks form and then beat in icing sugar. Add the rum and vanilla. Fold in the powdered bread crumbs and pour mixture into a covered freezer-proof container and freeze for a few hours until firm. Allow to soften before serving.
ca. 30 min
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