Name: Brown bread ice cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 100g wholemeal bread; 80g hazelnuts chopped; 65g demerara sugar; 3 egg whites; 125g caster sugar; 550ml double cream; cookies to serve (optional)

Brown bread ice cream

Make a malty ice cream reminiscent of 80s dinner parties. Serve as it is or sandwich between cookies for a fun dessert

20 min total 10 min prep 10 min cook 6 713 cal

Instructions

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1 Heat the grill to medium. Pulse the bread in a food processor or blender to make breadcrumbs. Tip onto a baking tray with the hazelnuts and sugar, and mix well. Grill for about 10 mins, stirring frequently until lightly toasted (don't let it burn). Set aside to cool.
2 In a bowl, whisk the egg whites until stiff, then whisk in the caster sugar, a little at a time, until you’ve got a glossy meringue. In a separate bowl, whip the cream to soft peaks, then fold it into the egg white mixture along with the toasted breadcrumbs.
3 Tip into a large container with an airtight lid and freeze for about 4 hrs (the whipped egg white and cream will give it stability, so it won’t need churning). Remove from the freezer 15-20 mins before you want to serve so it softens a little. Sandwich between cookies, if you like.