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    Nutty brown bread ice cream

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    Nutty brown bread ice cream

    This intriguing combination of cream and brown bread brings together the homely, wholesome flavours of bygone Britain – and adds vanilla and hazelnuts to make this modern take yet more tempting

    • Preparation time: 35 minutes, plus churning and freezing
    • Cooking time: 15 days to 20 days
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 6


    • 100g Brown bread
    • 100g Hazelnuts, blanched
    • 150g light muscovado sugar
    • 500ml Whole milk
    • 300ml Double cream
    • 1 Vanilla pod, split in half lengthways
    • 4 Egg yolks
    • 2 tbsp Frangelico


    1. Preheat the oven to 200˚C/gas 6. Line a baking tray with baking parchment. Whiz the bread in a food processor until you have breadcrumbs; add the nuts and 75g sugar, then briefly blend again, until roughly chopped.
    2. Scatter over the tray. Bake for 8 minutes until golden on top, watching so it doesn’t burn. Stir the mix around to redistribute it and bake for another 5 minutes, until golden all over; give it another good stir and return to the oven for 3 minutes until it’s darker in colour. Leave to cool.
    3. Meanwhile place the milk, cream and vanilla in a pan and heat gently until about to boil. Set aside. In a mixing bowl, beat the egg yolks with the remaining sugar and whisk in the warm milk mixture. Return to the pan; heat gently, stirring with the spoon on the base of the pan, until very slightly thickened. Take off the heat and stir in the frangelico. Allow to cool.
    4. Mix the breadcrumbs into the custard, breaking them up as you do so. Churn in an ice-cream maker until thick. If you don’t have one, place in a shallow container and freeze for 2 hours; then whisk the mix with a fork to break up the ice crystals. Return it to the freezer for another hour and then repeat the whisking process. Repeat twice more, each time after an hour.

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