Recipe: Brown Bread Ice Cream #2

Rating: 4.8 stars based on 899 reviews


  • 75 g brown breadcrumbs, (ideally from a wholemeal bloomer)
  • 60 g brown sugar
  • 3 large eggs, separated
  • 1 tbsp whiskey
  • 270 ml double cream
  • 75 g icing sugar


  • Mix the breadcrumbs and brown sugar together, then spread the breadcrumb mixture evenly out on a baking tray.
  • Preheat the grill and grill the breadcrumb mixture for 8 minutes or until dark and caramelised. Set aside to cool.
  • Once cool, break the caramelised breadcrumbs into small bite-sized pieces.
  • Whisk the egg whites until stiff peaks form.
  • In a separate bowl, mix the egg yolks with the whisky. Fold the egg yolk mixture into the whisked egg whites.
  • In a separate bowl, whisk the cream and icing sugar together until fluffy.
  • Using a metal spoon, fold the whisked cream and the caramelised breadcrumbs into the egg mixture.
  • Transfer into a freezer-proof container and freeze for at least 4 hours before serving.


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