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Guernsey ice cream

Lotte Duncan from Good Food Live
Rich yellow Guernsey double cream combines with caramelised fruit bread crumbs to delicious effect in Lotte Duncan's scrumptious recipe

Guernsey ice cream

Method

1. Preheat the oven to 200ºC/gas 6.

2. Crumble the gauche or fruit bread onto a non-stick baking sheet. Sprinkle over the brown sugar.

3. Bake the bread mixture until the sugars begins to melt and caramelise, around 5 minutes, taking care not to let it burn. Set aside to cool.

4. Place the cream in a large mixing bowl. Add the caramelised breadcrumbs and the Tipple or Baileys and mix together well.

5. Churn the mixture in an ice cream maker, following manufacturer's instructions, and freeze.

6. Serve with strawberries.

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Serves: 6

Prep: 10 min, plus churning
Cook: 5 min

Ingredients
1 loaf of Guernsey gauche bread (or fruit bread), sliced
3 tbsp brown sugar
1.2 litres Guernsey double cream
4 tbsp Tipple liquor or Baileys Irish Cream
Strawberries, to serve