Brown bread and malt ice cream

Brown bread and malt ice cream

By
From
The Art Of The Larder
Makes
500 ml
Photographer
Mike Lusmore

Ingredients

Quantity Ingredient
85g brown sugar
2 thick slices brown bread, pulsed in a food processor to make a fine crumb
1 tablespoon malt extract
300ml double cream
85g icing sugar, sifted, (or use caster sugar)
2 eggs, separated

Method

  1. Preheat the oven to 200°C.
  2. Combine the brown sugar with the breadcrumbs and spread thinly on a baking tray. Dribble over the malt extract.
  3. Roast for 15–20 minutes, stirring frequently, until caramelized and crunchy. Remove from the oven and leave to cool.
  4. Whisk the cream with half the icing sugar until soft peaks form. Do not over-beat it.
  5. Beat the remaining icing sugar with the egg yolks until pale and fluffy, using an electric whisk.
  6. In a clean, dry mixing bowl, whisk the egg whites until stiff.
  7. In a large mixing bowl, gently combine the three whipped mixtures together – the cream, egg yolk and egg white. Gently stir in the cold caramelized breadcrumbs (they may need breaking up a little if they have clumped together).
  8. Pour into a container and freeze for at least 4 hours. The ice cream may need to be softened slightly in the fridge for 15 minutes before serving.
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