INGREDIENTS

INSTRUCTIONS

From: ynnuf@yetti.wanganui.gen.nz (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.
REC.FOOD.RECIPES ARCHIVES  /DESSERTS  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 63
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 183.1mg
Sodium: 39.5mg
Potassium: 44.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 4.5g