zoom Peach & brown bread ice cream

    Save to your scrapbook

    Peach & brown bread ice cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Peach & brown bread ice cream

    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 

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars