Name: Brown Bread Ice Cream
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

There is a softening of attitudes. This accounts in large measure for soft teaching. Rather than glorying in the grandeur of God’s eternal plan of gracious redemption before Arminian friends, [Calvinists] hem and haw about it, trying above all else to “get along.” Assuming that their consciences are not yet seared, they harbor a sense of guilt, knowing that they should defend truth against weak, unscriptural teaching that exalts man by lowering God. Yet, for the sake of “peace” they never speak out.

Jay Adams

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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