Brown bread and honey ice cream
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Brown bread and honey ice cream
  Bread    Honey    Dessert    Creams  
Last updated 6/12/2012 1:10:56 AM. Recipe ID 38309. Report a problem with this recipe.
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      Title: Brown bread and honey ice cream
 Categories: Dessert
      Yield: 4 Servings
    500 g  Fresh brown breadcrumbs
     40 g  Demerara sugar
    1/2 ts Cinnamon
      3 tb Clear honey
      2    Eggs plus
      2    Egg-yolks
    100 g  Icing sugar; sieved
    200 ml Cream
  From: (Doreen Randal)
  Date: 5 Jun 1995 21:01:09 -0600 Put the breadcrumbs, demerara sugar
  and cinnamon into a shallow fire-proof dish (a foil plate works well)
  stir them well so that the spice coats the crumbs and sugar.
  Heat under med. grill, stirring occasionally, until the sugar begins
  to melt and caramelizes. Remove from the heat and stir together
  again. Leave until cold and then break up the mixture with the back
  of a spoon.
  Whisk the eggs and yolks together until well mixed.  Add the icing
  sugar gradually and continue beating until egg are a pale cream and
  doubled in volume.
  Put the cream into another bowl and whip to soft peaks.  Stir the
  breadcrumb mixture into the cream. Warm the honey until it is runny
  but not hot. Mix it quickly into the eggs then fold in the cream, Mix
  together until completely amalgamated and put this into ice tray.
  Freeze for 3 hrs. without beating, as this mixture is very rich and
  does not develop pieces of ice during freezing.
  About 30 mins. before serving time, put the ice tray into the
  refrigerator. To serve, scoop the ice cream into individual glasses
  and serve with Brandy Snaps.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 38309 (Apr 03, 2005)

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