Brown bread ice cream recipe

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 onlineor make your own with our brown bread recipe.

Ingredients

  • 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:
  • 250g blackberries
  • 75g caster sugar
  • Juice of ½ orange
  • To serve:
  • Ice cream cones

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Delivery & Returns

Delivery

We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.

The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 

Ordering

We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.

Returns

We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.