Recipe#8735

Title: Bread Icecream 02

From: ynnuf@yetti.wanganui.gen.nz (Doreen Randal) 
 Newsgroups: rec.food.recipes 
 Subject: Brown Bread Ice Cream 
 Date: 5 Jun 1995 21:01:09 -0600 
 Message-ID: <0610qfz5f@yetti.wanganui.gen.nz> 

500g fresh brown breadcrumbs
 40g demerara sugar
 1/2 tsp cinnamon
 3 Tbs clear honey
 2 eggs and 2 egg-yolks
 100g icing sugar, sieved
 200mls (7 fl.ozs) cream
   Put the breadcrumbs, demerara sugar and cinnamon into a shallow
 fire-proof dish (a foil plate works well) stir them well so that
 the spice coats the crumbs and sugar.
   Heat under med. grill, stirring occasionally, until the sugar
 begins to melt and caramelizes.  Remove from the heat and stir
 together again.  Leave until cold and then break up the mixture
 with the back of a spoon.
   Whisk the eggs and yolks together until well mixed.  Add the
 icing sugar gradually and continue beating until egg are a pale
 cream and doubled in volume.
   Put the cream into another bowl and whip to soft peaks.
 Stir the breadcrumb mixture into the cream.  Warm the honey until
 it is runny but not hot.  Mix it quickly into the eggs then fold
 in the cream, Mix together until completely amalgamated and put this
 into ice tray.  Freeze for 3 hrs. without beating, as this mixture
 is very rich and does not develop pieces of ice during freezing.
   About 30 mins. before serving time, put the ice tray into the
 refrigerator.  To serve, scoop the ice cream into individual glasses
 and serve with Brandy Snaps.
 Enjoy.
 Doreen