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LOCATION: Recipes >> Desserts Frozen >> Brownbread Icecream 06

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Brown Bread Ice Cream
serves 4-6

2 cups brown bread crumbs
4 tbsp soft brown sugar
4 eggs, separated
8 tbsp caster sugar
2/3 cup double cream
1 3/4 cup buttermilk

Preheat oven to 400 degrees F, put bread crumbs onto baking tray.

Sprinkle the brown sugar over the breadcrumbs and place in the
oven. Bake for 20min until the sugar has caramelized over the bread.
cool on the tray

Put the egg yolks and caster sugar into a heatproof bowl. heat a
little water in a pan until simmering. Place the bowl with the egg
and caster sugar mixture over the pan.

Whisk the egg yolks and sugar with an electric whisk for 5 min
until it looks like mousse and has doubled in bulk. Remove the bowl
from the pan and whisk until mixture holds a trail.

Whip the cream until it forms soft peaks. Fold the buttermilk into
the cream then fold the egg yolk mixture. Break the bread up with
a rolling pin and stir into the mixture.

Whisk the egg whites until holding soft peaks and fold into the
mixture.Pour into a shallow container and freeze for 3 hours.

Take out of the freezer and stir with a fork to break up the ice
crystals. Freeze until hard.


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