Brown Bread Ice Cream

Process

To make the brown bread crumbs, preheat the oven to 180ºC

Tear Kara’s Wholemeal Bread into pieces (any slicing of bread will do, click here to see our sliced bread range) and blend into large breadcrumbs.

In a pan, heat the butter until it melts and starts to brown. Remove from heat and stir in the bread crumbs, 100g brown sugar, cinnamon, and salt and mix together until everything is evenly coated.

Spread the mixture evenly onto a baking tray 20 to 30 minutes, stirring a few times during baking, until the bread bits are well-toasted; crispy and coated.

Once cool completely, transfer into an air-tight container until ready to use. (They can be made a few days in advance and stored at room temperature.)

Next the custard, a bowl, separate the egg yolks, whisk together and then reserve.

In a separate bowl, mix together half the double cream and sour cream, whisk together and reserve.

To a heavy bottom pan, add the remaining double cream and brown sugar and gently bring to the boil.

Once boil gently remove the pan from the heat and gentle whisk into the egg yolks, before returning the full mixture back to the pan and the heat.

Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Once ready, pour the into the sour cream mix we reserved in step 7 and whisk until smooth and then add a good glug of Rum. For extra flavour Amaretto works wonders to.

The pour into an ice-cream machine or place in the freezer in an air tight container. We used an ice-cream machine, if you place in the freezer make sure you consistently mix every couple of hours to avoid ice particles.

Remove from the ice-cream machine and decant into a tub. Spread over the fudgy breadcrumbs (leaving some for topping) and mix through thoroughly. Place back into the freezer covered for at least 6 hours.

Once frozen, scoop and serve and top with the remaining crunchy bread crumbs and a drizzle of caramel sauce.