Brown Bread Ice Cream
This is also known as ‘poor man’s praline ice cream’ because it gives a similar texture but uses cheaper ingredients. This is a great way to use up brown soda or wholemeal yeast breadcrumbs that would otherwise be wasted.
SERVES
12
PEOPLE
PREP TIME
30
MINUTES
Ingredients
Ballymaloe Vanilla Ice Cream (see recipe on ieFood)
350g brown soda or wholemeal yeast breadcrumbs
150g vanilla sugar
150g soft dark-brown sugar
Method
Make the Ballymaloe vanilla ice cream and freeze.
Preheat the oven to 230°C/450°F/Gas Mark 4.
Spread the chunky breadcrumbs on a baking tray. Sprinkle with sugar and toast in the oven for 10-15 minutes. Stir every four to five minutes until the sugar caramelises and coats the breadcrumbs. Turn out onto a Silpat mat and leave to cool. Pulse the caramelised breadcrumbs into small, chunky bits in a food-processor. When the ice cream is semi-frozen, fold in the mixture and freeze until fully frozen.
