Organic Brown Bread Ice Cream With Organic Raspberries
If you've never had this ice cream, it might sound rather bizarre. In fact, this Victorian creation encapsulates everything that's good about brown bread slathered with soft creamy butter. With a vanilla base, flecked with crunchy sweet nuggets, it really is a wonderful thing.
Serves: 4
Ingredients
600ml Organic whole milk
227ml Pot organic double cream
4 Organic large egg yolks
175g Organic golden granulated sugar
75g Organic wholemeal bread, crusts cut off
125g Organic raspberries, to serve
Method
- Gently heat the milk and cream in a small pan until steaming. In a mixing bowl, whisk together the yolks and 50g of the sugar until thick, then pour on the milk. Wash out the pan, return the mixture to it and cook gently for 6–7 minutes until it lightly coats the back of the spoon. Cool, then place in the fridge while you make the caramel crumbs.
- Preheat the grill to high. Whiz the bread into crumbs in a food processor and mix these with the remaining 125g sugar. Spread on a baking sheet, place 10cm from the grill and watch, regularly respreading the crumbs until the mixture is a dark gold. This will take about 10–12 minutes.
- Remove and cool. Break into large pieces (a rolling pin may be required if your caramel is very hard). Stir into the custard mix. If using an ice-cream maker, return to the fridge for 20 minutes to allow the caramel to release its flavour. Churn for 20 minutes. If you don't own an ice-cream maker, place in a plastic container in the freezer for 2 hours; take out, whisk and freeze for an hour, repeat the whisking then freeze until ready. Allow to soften for 25 minutes before serving with raspberries.
Drinks recommendation
Muscat is a must-have pudding wine for the standby rack.