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Print this Recipe    BROWN BREAD AND HONEY ICE CREAM

500g fresh brown breadcrumbs
40g demerara sugar
1/2 tsp cinnamon
3 Tbs clear honey
2 eggs and 2 egg-yolks
100g icing sugar, sieved
200mls (7 fl.ozs) cream

Put the breadcrumbs, demerara sugar and cinnamon into a shallow
fire-proof dish (a foil plate works well) stir them well so that
the spice coats the crumbs and sugar.

Heat under med. grill, stirring occasionally, until the sugar begins
to melt and caramelizes. Remove from the heat and stir together
again. Leave until cold and then break up the mixture with the
back of a spoon.

Whisk the eggs and yolks together until well mixed. Add the icing
sugar gradually and continue beating until egg are a pale cream
and doubled in volume.

Put the cream into another bowl and whip to soft peaks. Stir the
breadcrumb mixture into the cream. Warm the honey until it is
runny but not hot. Mix it quickly into the eggs then fold in the
cream, Mix together until completely amalgamated and put this into
ice tray. Freeze for 3 hrs. without beating, as this mixture is
very rich and does not develop pieces of ice during freezing.

About 30 mins. before serving time, put the ice tray into the
refrigerator. To serve, scoop the ice cream into individual glasses
and serve with Brandy Snaps.

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