Classic Brown Bread Ice Cream
The ultimate summer dessert! Transform leftover slices of Hovis® Tasty Wholemeal into a wonderfully crunchy, caramelised classic British ice cream.
Made with Hovis® Tasty Wholemeal Medium Sliced
Preparation time: 30 mins
Cook time: 10-15 mins
Serves 10
Ingredients
- For the Ice Cream Base:
- 25g flour
- 150g caster sugar
- 500ml milk
- 3 medium eggs
- 600ml double cream
- For the Crunchy Brown Breadcrumbs:
- 150g Hovis Tasty Wholemeal bread slices
- 100g brown sugar
- 2 tsp ground cinnamon
- To Serve:
- fresh raspberries
Tip
Don't use fresh bread for this recipe, as leftover bread actually works best here! As it has already lost most of its water weight, it is able to absorb the brown sugar and cinnamon much better and caramelises in half the time!Method
Add the flour and caster sugar to a saucepan and gradually whisk in the whole milk until the mixture is completely smooth. Bring the pan to a gentle boil on the hob, stirring continuously until the mixture begins to thicken.
In a separate measuring jug or bowl, lightly beat your eggs. Temper the eggs by slowly whisking in a few spoonfuls of the hot milk mixture. Once combined, pour everything back into the saucepan. Keep stirring constantly over a low heat until you have a smooth, thick custard. Pour the custard into a bowl and place it over a larger bowl filled with ice water to cool it down. Whisk in the double cream, then leave the mixture to cool completely.
Transfer the cooled custard mixture into a shallow dish and place it in the freezer. To ensure it stays beautifully smooth and creamy, take it out to give it a good whisk every hour or so as it freezes.
Whilst the ice cream is freezing, take a few slices of your wholemeal bread, tear up and add into a food processor. Blitz the bread until you have fine breadcrumbs. Next, transfer the crumbs to a bowl and mix thoroughly with brown sugar and a dusting of ground cinnamon. Spread the mixture evenly onto a lined baking tray and bake in the oven until the crumbs are golden, crisp and beautifully caramelised. Leave to cool completely.
Once the ice cream is almost completely frozen, take it out of the freezer. Fold through most of the crunchy, cooled caramelised breadcrumbs, saving a handful back for decoration. Return the dish to the freezer until the ice cream sets firmly.
Scoop the ice cream into bowls. Serve with plenty of fresh raspberries and a generous sprinkle of the remaining crunchy brown breadcrumbs on top. Enjoy!
