Ingredients: 175 g/6 oz day old brown bread crumbs (not soda or wheaten)
125 g/4 oz demerera (brown) sugar
65 g/2.5 oz caster sugar (superfine sugar)
75 ml/3 fl oz Irish Whiskey
450 ml/3/4 pint double cream
Fresh mint leaves to decorate
Preheat over to 240 C/475 F
Prep time: 30 mins. Cooking time: 10 mins. for crumbs
1. Combine bread crumbs and demerra sugar in a mixing bowl. Spread over a large
roasting tray and bake in preheated oven until the sugar has carmelised, usually
10 minutes. Allow to cool completely.
2. Whisk the eggs and caster sugar together until very thick ( you can use an
electric mixer) and pale cream in colour. Fold the carmelised bread crumbs into
the eggs followed by the whiskey and double cream, whisking until it holds its
shape. Pour into a rigid container (stainless steel works well) and freeze overnight.
3. Notes: Irish wheaten or soda bread is not suitable for this ice cream as it
makes it rather heavy and unappetising. However, any type of brown wholemeal or
granary bread is excellent. Freezing is done in the deep freeze and no stirring
or churning is required. An ice cream maker is not needed.