Easy Brown Bread Ice Cream
- Reviews 2
Ready In: 40 mins
Serves: 6-8
Ingredients
- 2 1⁄2 ounces whole meal breadcrumbs
- 2 ounces demerara sugar
- 2 1⁄2 ounces ground hazelnuts
- 3 egg whites
- 4 ounces fine white sugar
- 1 3⁄4 cups whipped double cream
Directions
- Combine breadcrumbs, demerara sugar and hazelnuts.
- Put them on a (lined) baking tray and grill them, redistributing them regularly, until they are golden brown under a preheated hot grill, watch that it doesn’t burn and turn black.
- Leave to cool.
- Whisk the egg whites until stiff and gradually add the white sugar until you have a glossy meringue Fold the cream into the meringue, together with the cold breadcrumb mixture.
- Turn into a freezer proof mold, cover, seal and freeze until solid.
- Remove from the freezer 15 to 20 minutes before you want to serve it.
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