This version has been adapted to be enriched with egg yolks and lightened with whipped egg whites, ini the French style of making desserts.
These kinds of ice creams briefly came back in vogue during the 1970s due to the more ready availability of artisan breads then and then they died out again, which is a shame. This is an excellent way of using up slightly stale bread and it really is delicious.
I often make this for New Year with whisky (the alcohol keeps it lighter) but you could equally use rum or something like calvados (it will work without the alcohol though).
Brown Bread Ice Cream Recipe
Ingredients:175g (6 oz) wholemeal (whole-wheat) brown bread, crusts removed
300ml (1 1/4 cups) double (heavy) cream
300ml (1 1/4 cups) single cream
125g (4 oz) light brown sugar or icing (confectioner's) sugar
2 eggs, separated
1 tbsp whisky, rum or calvados
Method:In a food processor, crumb the bread then spread on a baking tray and place in an oven pre-heated to 150ºC (290ºF) to toast fro about 10 to 15 minutes, or until crisp and lightly browned. Remove from the oven and set aside to cool.
In a bowl, beat together the creams and sugar until the sugar has dissolved. In a separate bowl, beat together the egg yolks and whisky (or rum), if used. Beat the egg yolk mix into the cream mixture.
When the breadcrumbs have cooled, add to the cream and egg yolks mix. Stir to combine and distribute evenly then set aside.
Add the egg whites to a clean and dry bowl and beat until stiff and glossy then fold into the cream mixture.
Turn into a freezer-proof container, place in a freezer at the lowest setting and allow to freeze over night before serving.
For more ice cream and sorbet recipes, see the Celtnet Ice Cream and Sorbet recipes pages.
Find more British recipes on the Recipes from the British Isles page of this blog.