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Brown Bread Dairy Ice Cream

ingredients

serves 4
125 g (4 oz) fine brown breadcrumbs
1/4 cup (50 g) 2 oz soft brown sugar
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
2/3 cup (150 ml) 1/4 pt fresh single cream
1 tbsp (15 ml) dark rum
1/3 cup (50 g) icing sugar (confectioners sugar), sifted

method

1. Spread the breadcrumbs on a baking sheet and sprinkle over the brown sugar. Bake in the oven at 200°G (400°F) mark 6 for about 1 0 minutes, stirring occasionally until the sugar caramelises and the crumbs are golden. Cool and break down with a fork.

2. Whisk together the fresh double and single creams until stiff. Gently fold in the rum and icing sugar.

3. Pour into a chilled shallow container and freeze for 1 1/2 - 2 hours or until mushy in consistency.

4. Turn into a bowl and mash with a fork or whisk until smooth. Stir in the breadcrumbs. Spoon back into the container and freeze until firm.

To freeze Overwrap according to type of container.

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