Brown Bread Ice Cream
|Whole wheat breadcrumbs||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Confectioners sugar||3⁄4 Cup (12 tbs), sifted (Generous)|
|Egg||1 , separated|
|Crushed peanut brittle/Crushed praline||1⁄2 Cup (8 tbs) (For Decoration)|
A modern version of a popular Victorian ice cream which may sound a little dull but tastes delicious.
Spread the crumbs on a baking sheet and sprinkle with the sugar.
Bake in a moderately hot oven until crisp and golden, shaking the tray from time to time.
Spread on a cold plate to cool.
Beat the creams together, gradually adding the confectioners' sugar.
Beat the egg yolk with the rum or Marsala and beat into the cream.
Beat the egg white until stiff but not brittle and fold into the mixture with the breadcrumbs.
Turn into a 2 1/2 cup mold, cover tightly with foil and freeze.
To unmold dip briskly into hot water and turn out.
Decorate with crushed peanut brittle or praline and serve with butterscotch or chocolate sauce.
Alternatively serve in individual glasses, pour over the sauce, top with whipped cream and nut brittle.