Caramelised brown bread ice cream
Makes: 10 (2 scoops each)
Prep time: 20 minsTotal time: 
Recipe photograph by Liam Desbois
Caramelised brown bread ice cream
In Britain, ice cream began as a delicacy for the wealthy, by the late-19th century, it was an affordable treat, with ‘penny licks’ sold from street stalls. While it may sound odd, the bread yields a nutty, praline-like flavour when caramelised with sugar.
Makes: 10 (2 scoops each)
Prep time: 20 minsTotal time: 
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Nutritional information (serving - 2 scoops)
Calories
495Kcal
Fat
36gr
Saturates
22gr
Carbs
36gr
Sugars
28gr
Fibre
1gr
Protein
6gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 25g plain flour
- 150g caster sugar
- 500ml whole milk
- cinnamon stick (optional)
- 3 medium eggs
- 600ml double cream
- 150g brown breadcrumbs
- 100g light brown sugar
- 2 tsp ground cinnamon
- raspberries, to serve
Step by step
- Combine the flour and caster sugar in a saucepan then gradually whisk in the milk until smooth. Add the cinnamon stick if using and slowly bring to the boil, stirring, until the mixture thickens. Cook gently for 1-2 minutes.
- Meanwhile, lightly beat the eggs in a bowl or jug. Stir in some of the hot milk then add this mixture back to the pan and stir continuously on a low-medium heat, until the custard thickens. Pour into a heatproof bowl that’s set inside a larger bowl of iced water, then mix in the double cream. Leave to cool, stirring occasionally, then pour into a large shallow dish or lidded container and freeze. Every hour or so, remove and whisk to break up the ice crystals as they form.
- Meanwhile, make the crunchy crumbs. Preheat the oven to 200°C, fan 180°C, gas 6. Stir together the breadcrumbs, brown sugar, cinnamon and a pinch of salt, then spread out on a lined baking tray and cook for 15-17 minutes until they smell toasty and caramelised, but not burnt. Remove from the oven and leave to cool and crisp up, then break into small chunks.
- When the ice cream is mostly frozen but not solid, give it a final whisk then stir in most of the crunchy crumbs, reserving a few to serve. Return to the freezer until firm. Remove to the fridge for 30 minutes to soften before serving in scoops with fresh berries, scattered with the crumbs.
