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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