Brown bread ice cream recipe
Our brown bread ice cream recipe is the ultimate bakery pudding. Who can think of a better way to use brown bread?
This brown bread ice cream recipe is from Season 3 Fabulous Baker Brothers: Bite of Britain. This recipe was filmed in the Monmouth episode.
A great brown bread ice cream topped with meringue and blackberry sauce.
Tom and Henry came up with a fresh new way of making ice cream without an ice cream machine in this episode, the shaking method!
For another great pudding from Fabulous Baker Brothers: Bite of Britain try their ginger cheesecake recipe.
To make this brown bread ice cream recipe you will need some brown bread, you can buy our brown bread online or make your own with our brown bread recipe.
8 tbsp dry brown breadcrumbs
Zest of 2 oranges
500ml shop bought custard
10 tbsp fine salt
For the meringue:
2 egg whites
75g caster sugar
For the sauce:
75g caster sugar
Juice of ½ orange
Ice cream cones
For the sauce: place the blackberries in a saucepan with the sugar and orange juice. Bring to the boil, then simmer for 2 minutes, or until the fruit is really soft. Pass through a sieve squeezing the blackberries with a spoon to gather as much flavour and sauce as possible. Set aside to cool.
For the ice cream: tip the breadcrumbs into a dry frying pan, add the orange zest and toast the whole lot until dark brown. Tip into a bowl and leave to cool. Pour the custard into a sandwich bag and add the cooled breadcrumbs. Seal the bag. Half fill a larger sandwich bag with ice, and add the salt. Drop the smaller bag into the larger ice filled one squeezing out as much air as possible. Place both bags into one final bag, and seal keeping air in the final bag. Shake the bags vigorously for 10-12 minutes, or until ice cream is formed.
For the meringue: whisk the egg whites until frothy, and then gradually whisking in the sugar until the egg whites at least double in volume and turn thick and glossy.
To serve: ball the ice cream into cones and pipe a Mr. Whippy-shaped meringue on top. Blow torch the meringue, and finish with a generous drizzle of blackberry sauce.