If, like me, you have bread left over and you don't want to throw it in the food waste then blitz it and freeze it. I use mine for coating all sorts of savoury things but thought I would make some brown bread ice cream. I've never eaten it before but now I'm hooked. I've added some chopped hazelnuts to the bread crumb mixture and swirled through some salted caramel, absolutely delicious.
This recipe is so easy and you don't need an ice cream churner.
Time: Less than an hour plus freezing
Serves: 10 - 12
250g Good brown bread – blitzed to crumbs
60g Salted butter - melted
120g Caster sugar
½ tsp Cinnamon (or more to taste)
100g Blanched hazelnuts finely chopped
397g Condensed milk (1 can)
300g Full fat Greek style yoghurt
300ml Double cream
2 tsp Vanilla extract
4- 6tbs Caramel sauce
2 litre freezer proof container
Preheat the oven to 160C Fan/180C Conventional
Mix together the breadcrumbs, melted butter, caster sugar, cinnamon and hazelnuts together and spread out on a baking sheet. Bake in the preheated oven for 20 – 30 minutes until golden and crunchy but not burnt, stirring occasionally. Allow to cool completely.
In a large bowl whisk the condensed milk, yoghurt, double cream and vanilla until thick and just holding its shape.
Stir most of the breadcrumbs into the cream mixture and place in a large freezer container. Drizzle over the caramel sauce and swirl to combine and create a ripple effect.
Sprinkle over the remaining breadcrumb mixture, put on a lid and freeze for at least 12 hours.