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Brown bread and whisky ice cream

Diana Henry from Market Kitchen
A generous slug of whisky adds a delightfully boozy edge to Diana Henry's no-churn frozen dessert

Brown bread and whisky ice cream

Method

1. Melt the butter in a frying pan and add the breadcrumbs. Fry until golden, stirring often.

2. Add the dark brown sugar, pressing with the back of a wooden spoon to break down any lumps and continue frying until the sugar has caramelised the breadcrumbs. Be very careful not to burn the breadcrumbs or the sugar. Pour onto a plate and leave to cool.

3. Whip the cream until holds lose peaks, gradually adding the light soft brown sugar. Add the vanilla extract and the whisky and stir in the caramelised breadcrumbs. Put into a broad shallow container with a lid and freeze.

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Serves: 6-8

Prep: 10 min, plus freezing time
Cook: 15 min

Ingredients
20g unsalted Butter
75g brown breadcrumbs
50g dark soft brown sugar
400ml double cream
75g light soft brown sugar
1 1/2 tsp vanilla extract
2 1/2 tbsp whisky