Brown bread ice cream

Brown bread ice cream

From
Grains
Serves
6-8
Cooking time
10 mins
Photographer
Deidre Rooney

Use brown bread with oats and seeds if you can find it.

From the grocer

Ingredients

Quantity Ingredient
20g unsalted butter
75g brown breadcrumbs
50g soft dark brown sugar
500ml thickened cream
75g soft light brown sugar
1/2 teaspoon natural vanilla extract
60ml dark rum

From the greengrocer

Quantity Ingredient
blueberries, to serve

Method

  1. Melt the butter in a frying pan and add the breadcrumbs. Sauté until golden, stirring often, then add the soft dark brown sugar, pressing with the back of a wooden spoon to break down any lumps.
  2. Continue to sauté, stirring, until the sugar has caramelised the breadcrumbs. Be very careful not to burn the mixture. Scatter onto a baking tray and leave to cool. If the mixture cools into clumps break them into little bits.
  3. Whip the cream until loose peaks form, adding the soft light brown sugar as you go. Add the vanilla and rum and stir in the caramelised breadcrumbs.
  4. Spoon into a broad shallow container and freeze – this ice cream doesn’t need to be churned. Serve with blueberries. You can, if you want to, sauté more crumbs in butter and sugar and scatter them over the top so that you have cold ice cream and warm crumbs.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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