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Brown Bread Ice Cream

ingredients

serves 6
3 cup (180 g) brown breadcrumbs
2 cups (500 ml) (1 pint) double cream (heavy cream)
1 cup (200 g) caster sugar (superfine granulated)
4 tbsp water

method

1. Put the breadcrumbs in a very cool oven at 120°C, gas mark 1/2, until dry.

2. Whip the cream until it holds soft peaks, and mix in 150 g of the sugar.

3. Put into a refrigerator tray, cover with foil, and freeze for 1 hour.

4. Melt the remaining sugar in the water over low heat, and leave until quite cold.

5. Pour on to the breadcrumbs and fold the breadcrumb mixture into the half-frozen cream.

6. Continue freezing for 1 1/2 hours.

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