Brown Breadcrumb Ice Cream


  • 6oz (175g) Brown Breadcrumbs
  • 1 Pint (600ml) Single Cream
  • 4oz (100g) Caster Sugar
  • 2 Large Eggs (separated)
  • ½ Teaspoon Vanilla Essence
  • 2 Tablespoons Sweet Sherry (optional)
  1. Place the breadcrumbs on a baking tin and put into a medium oven until golden brown approximately 10-15 minutes, turning frequently
  2. Use 300ml cream, the sugar and egg yolks to make a custard and leave until cold
  3. Stir the breadcrumbs, the remaining cream, vanilla essence and sherry into the cold custard and pour into the icecream
  4. Lightly whisk the egg whites and add to the icecream when it is starting to freeze.

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