Brown Bread Ice Cream

[Ingredients]

• 4 egg yolks

• 6tbsp caster sugar

• 1tsp cornstarch

• 300ml semi skimmed milk

• 3tbsp butter

• 75g fresh brown breadcrumbs

• 50g soft light brown sugar

• 1tsp vanilla essence

• 300ml double cream

[Steps]

1. Whisk egg yolks, sugar and cornstarch in a bowl until thick and pale.

2. Pour milk into a saucepan and bring to boil. Gradually pour milk into egg mixture, whisking constantly.

3. Return mixture to pan and cook over low heat, stirring constantly until it starts to thickens (this is custard) and is smooth.

4. Pour back to bowl. Leave to cool then chill.

5. Melt butter in a frying pan. Add in breadcrumbs, stir until evenly coated with butter. Sprinkle sugar over.

6. Fry breadcrumbs over low heat for 4 to 5mins, stirring until lightly browned. Remove from heat and leave to cool.

7. Add vanilla extract to custard and mix well. Whip cream until thick and fold into custard. Pour into a container and freeze for 4hrs, beating once using a fork to break up ice crystals.

8. Break breadcrumbs up using fingers and stir into ice cream. Freeze again until firm enough to scoop.

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