Brown bread ice cream
Dessert · Total time : 20 min · Prep : 10 min · Cook : 10 min · 6 servings
Allergens : Tree nuts, Milk, Eggs
Ingredients
For 6 servings
- 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)
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.