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Brown bread ice cream

Paul Hollywood from Good Food Live
Caramelised breadcrumbs add a delicious nuttiness to home-made ice cream in Paul Hollywood's recipe for a delicious dessert

Brown bread ice cream

Method

1. Mix the breadcrumbs and brown sugar together, then spread the breadcrumb mixture evenly out on a baking tray.

2. Preheat the grill and grill the breadcrumb mixture for 8 minutes or until dark and caramelised. Set aside to cool.

3. Once cool, break the caramelised breadcrumbs into small bite-sized pieces.

4. Whisk the egg whites until stiff peaks form.

5. In a separate bowl, mix the egg yolks with the whisky. Fold the egg yolk mixture into the whisked egg whites.

6. In a separate bowl, whisk the cream and icing sugar together until fluffy.

7. Using a metal spoon, fold the whisked cream and the caramelised breadcrumbs into the egg mixture.

8. Transfer into a freezer-proof container and freeze for at least 4 hours before serving.

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Serves: 4

Prep: 25 min, plus cooling and freezing
Cook: 10 min

Ingredients
75g brown breadcrumbs, (ideally from a wholemeal bloomer)
60g brown sugar
3 large Eggs, separated
1 tbsp whisky
270ml double cream
75g icing sugar