5 oz coarse wholemeal breadcrumbs
1 pt double cream
4 oz soft brown sugar
2 size 2 eggs, separated
1 tbsp rum or brandy (optional)
1 water biscuits, to serve
Directions
Preheat the oven to 170C, 325F, Gas Mark 3. Spread the breadcrumbs
out on a baking tray and cook for approximately 10-15 minutes until
crisp and lightly browned. Leave to cool completely.
Whip the double cream with the brown sugar until it forms soft peaks.
Lightly whisk the egg yolks, then beat into the cream mixture with
the rum or brandy, if using, until just blended. Fold in the
breadcrumbs, making sure they are evenly distributed. Transfer to a
container and freeze for 1 hour.
Whisk the egg whites until they form stiff peaks. Scoop the ice cream
into a chilled bowl or blender and mix until soft. Fold in the egg
whites.
return the ice cream to the freezer for at least two hours or until
required. Serve with water biscuits.
Source: Take A Break
Servings: 6 servings
Brown Bread Ice Cream Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Ice Cream
The History of Recipes
It is possible to trace the history of `recipes` far back into antiquity, at least as far into history as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these old records were just simple pictorial instructions for food preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy roman citizens. He recounts how the meals were split into starters, entrees and afters, something we still use today. Aspicius tells us how the chefs of Roman times were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens like thyme, rue and parsley. During the following few hundred years, the powerful and wealthy houses competed to offer the most exotic meals, and because of this the best cooks and their collection of recipes could command a high salary. Even so, it was during the 1800s that cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, verifying, and recording recipes to help cooks of their time. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Brown Bread Ice Cream recipe.
