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LOCATION: Recipes >> Desserts Frozen >> Brownbread Icecream 09

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Brown Bread Ice Cream
Serves 4

75g (3 oz) fresh wholemeal breadcrumbs
50g (2 oz) ground hazelnuts or ground almonds
75g (3 oz) brown sugar
150 ml (1/4 pint) double cream, softly whipped
150g (5 oz) Greek style yogurt
chocolate leaves for garnixh
hazelnuts for garnish
mint sprigs for garnish

Mix together the breadcrumbs, nuts and sugar and spread out on a
baking sheet lined with non-stick baking paper and cook at 200 C
/ 400 F / Gas 6 for 20 minutes until golden brown. Stir twice to
allow even browning. Leave until cold.

Break up the breadcrumb mixture and fold into the whipped cream,
followed by the yogurt and spoon into 4 mini pudding basins or
ramekin dishes and freeze until solid.

Plunge the base and sides of the dishes into warm water for 30
seconds. Then turn out onto individual plates and serve decorated
with chocolate leaves, hazelnuts and mint.

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