| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 5 |
oz |
Coarse Wholemeal Breadcrumbs |
| 1 |
pt |
Double Cream |
| 4 |
oz |
Soft Brown Sugar |
| 2 |
|
Size 2 eggs, separated |
| 1 |
tb |
Rum or Brandy (optional) |
|
|
Water Biscuits, to serve |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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