Food & Wine
Brown bread and bourbon ice cream
If you’re looking for an indulgent dessert that’s really going to impress your guests, you simply can’t go past this brown bread and bourbon ice cream.
Makes: One litre
Ingredients:
- 1 cup soft wholemeal or brown bread crumbs
- ¼ cup dark cane sugar
- 300ml cream
- 3 tablespoons bourbon
- ⅓ cup icing sugar
- 1 teaspoon vanilla extract
- 2 egg whites, beaten to stiff peaks
Method:
- To begin, heat your oven to 175°C. Line an oven tray with foil or baking paper.
- Line a one litre freezer-proof container with plastic wrap or baking paper.
- Combine breadcrumbs and dark cane sugar. Spread over lined tray and bake, stirring often, for about 10 minutes or until crumbs have coloured. Cool.
- Beat the cream to stiff peaks. Add the bourbon, sifted icing sugar, vanilla and cooled breadcrumbs, mixing gently to combine them.
- Fold in beaten egg whites a little at a time until completely combined.
- Spoon into prepared container.
- Freeze for at least four hours or until firm.
- Remove from freezer 10 minutes before serving.
Have you ever made your own ice cream? How did it turn out? Let us know in the comments.
Image credit: Manja Wachsmuth / Stuff
Written by Bernadette Hogg. First appeared on Stuff.co.nz.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links:
Slow-cooked chocolate lava cake