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Peach & brown bread ice cream
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My mum used to make brown bread ice cream for me when I was a child. I’ve added peaches and rum to the recipe for an adult twist
Serves: 6 - 8
100g brown breadcrumbs
100g demerara sugar
4 ripe peaches, peeled
2 tbsp spiced rum
300ml double cream
300ml Waitrose 1 Madagascan Vanilla Custard
1. Preheat the oven to 170ºC, gas mark 3. Mix together the breadcrumbs and sugar and spread out thinly on a baking sheet lined with baking parchment. Cook in the oven for 30 minutes until crisp and golden brown. Allow to cool then break up and blitz in a blender to fine crumbs.
2. Dip the peaches into a bowl of boiling water for 15 seconds to loosen the skins. Skin, halve and remove the stones. Purée the flesh in a blender, then stir in the rum.
3. Lightly whisk the cream until just holding its shape and fold into the custard with the peach purée followed by the breadcrumbs. Freeze in a freezerproof container for 3-4 hours (or use an ice-cream maker), stirring once or twice as it freezes. Remove from the freezer and put into the fridge 20 minutes before serving.
Typical values per serving:
This recipe was first published in August 2018.