Brown bread ice cream
- Total time
- 20 min
- servings
- 6 servings
- Dish type
- Dessert
Prep
10 min
Cook
10 min
Total time
20 min
Ingredients
Ingredients
- 100 g wholemeal bread
- 80 g hazelnuts chopped
- 65 g demerara sugar
- 3 egg whites
- 125 g caster sugar
- 550 ml double cream
- cookies to serve (optional)
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Method
- 1
Heat the grill to medium. Pulse the bread in a food processor or blender to make breadcrumbs. Tip onto a baking tray with the hazelnuts and sugar, and mix well. Grill for about 10 mins, stirring frequently until lightly toasted (don't let it burn). Set aside to cool.
- 2
In a bowl, whisk the egg whites until stiff, then whisk in the caster sugar, a little at a time, until you’ve got a glossy meringue. In a separate bowl, whip the cream to soft peaks, then fold it into the egg white mixture along with the toasted breadcrumbs.
- 3
Tip into a large container with an airtight lid and freeze for about 4 hrs (the whipped egg white and cream will give it stability, so it won’t need churning). Remove from the freezer 15-20 mins before you want to serve so it softens a little. Sandwich between cookies, if you like.
Nutrition
- calories
- 713 calories
- fatContent
- 58 grams fat
- fiberContent
- 2 grams fiber
- sugarContent
- 34 grams sugar
- sodiumContent
- 0.3 milligram of sodium
- proteinContent
- 7 grams protein
- carbohydrateContent
- 40 grams carbohydrates
- saturatedFatContent
- 31 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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