This traditional English ice cream recipe is far more delicious than it sounds.
ingredients
serves 4 to 6
1/2 pint heavy cream
5/8 cup light cream
2/3 cup Confectioner’s sugar, sifted
2 cups fresh brown breadcrumbs
1 tablespoon dark rum (optional)
2 eggs, separated
sliced strawberries to decorate (optional)
method
1. Whip the heavy cream until just stiff, then gradually whisk in the light cream.
2. Fold in the Confectioner’s sugar and breadcrumbs. Lightly beat the rum, if used, with the egg yolks and stir into the cream mixture.
3. Whisk the egg whites until they stand in stiff peaks and fold into the cream mixture.
4. Pour the mixture into freezer trays or into a 2 pint decorative ice cream mould and freeze for about 3 to 4 hours or until firm.
5. Turn out and serve with sliced strawberries and crisp dessert biscuits.
