Cold Desserts Recipes - Brown Bread Ice Cream

Ingredients

• 50g/1/2 cup roasted and chopped hazelnuts, ground

• 75g/1 1/2 cups whole meal breadcrumbs

• 50g/1/2 cup demerara sugar

• 3 egg whites

• 115g/1/2 cup caster sugar

• 300ml/1 1/4 cups double cream

• few drops of vanilla essence

FOR THE SAUCE

• 225g/2 cups blackcurrants

• 75g/1/4 cups caster sugar

• 15ml/1 tbsp crème de cassis

• fresh mint sprigs, to decorate

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Method:

1. Combine the hazelnuts and breadcrumbs on a baking sheet, then sprinkle over the demerara sugar. Place under a moderate grill and cook until crisp and browned.

2. Whisk the egg whites in a bowl until stiff, then gradually whisk in the caster sugar until thick and glossy. Ship the cream until soft peaks form and fold into the meringue with the breadcrumb mixture and vanilla essence.

3. Spoon the mixture into a 1.2 liter/5 cups loaf tin. Smooth the top level, the cover and freeze until firm.

4. TO MAKE THE SAUCE: Put the blackcurrants in a small bowl with the sugar. toss gently to mix and leave for about 30 minutes. Puree the blackcurrants in food processor or blender, then press through a nylon sieve until smooth. Add the crème de cassis and chill in the fridge.

5. To serve, arrange a slice of ice cream on a plate, spoon over a little sauce and decorate with fresh mint sprigs.