Brown Bread Ice Cream
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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.
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