Brown Bread Ice Cream

The wonderful Georgia Pellegrini was asking for whisky recipes and I just had to send her this!

This is one of my favourite recipes that my partner Andy makes. Being half Scottish, he celebrates Burns night every year with haggis and a wee dram followed by this amazing pud.

It comes from the book "Bread" by Eric Treuille and Ursula Ferrigno (ISBN 978-1-4053-1996-6).

125g (4oz) fresh wholemeal breadcrumbs
125g (4oz) granulated sugar
90ml (3 fl oz) water
500ml (17 fl oz) double or whipping cream
75g (2.5 oz) icing sugar (sifted)
1tsp vanilla extract
2tbsp whisky

1. Spread the breadcrumbs in an even layer on a baking sheet. Toast in a pre-heated oven (220c/425f/gas mark 7), stirring occasionally until crisp and golden brown, about 15 minutes.

2. Heat the sugar and water over a low heat and stir gently. When the sugar has dissolved completely to form a syrup, raise the temperature and boil rapidly until it starts to brown around the edge of the pan. Swirl the pan occasionally so that the syrup colours evenly to a rich brown. Take the pan from the heat and stir in the toasted breadcrumbs.

3. Turn the caramel-coated crumbs out onto a baking sheet lined with baking parchment and leave until cool and hardened.

4. Wrap the baking parchment around the caramel-coated crumbs and break into small pieces with your hands.

5. Using a hand-held mixer or balloon whisk, whip the cream until soft and light. Fold the icing sugar, vanilla extract and whisky into the cream. Fold in the breadcrumbs.

6. Turn out the mixture into a 750ml (1.25 pint) airtight plastic container and freeze overnight. DO NOT USE AN ICE CREAM MACHINE! THE CHURNING MOTION WILL CURDLE THE CREAM! Soften in a refrigerator for an hour before serving.

7. Serve with fresh mint sprigs and raspberries.

Andy makes his own wholemeal bread. We've also tried it with a smoked malted grain which gave it a gorgeous savoury taste.

Brandy and rum are apparently good but we tend to use a decent single malt scotch to go with the occasion.

Enjoy x


Oh dear, ive never heard of such a strange concuction hehe! might have to give it a go after a few beers!
Apparently it was quite popular during the Victorian era and is making a come back due to foodwriters like Eric Treuille and Ursula Ferrigno (the recipe is taken from their book "Bread" - I cannot sadly claim credit) championing it. It's similar to an Italian semi-fredo in that it's not churned like ice cream. The caramel breadcrumbs add a lovely crunchy sweet bite to the creaminess of the dessert.

Oh and there's whisky in it too!

Nicki x

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