Trish Deseine’s No-churn Brown Bread Ice Cream
This ice cream is a great classic on gastro pub menus in Ireland. It is excellent with chocolate fudge sauce (see recipe below).
25 minutes preparation time
4 hours freezing time
75g brown breadcrumbs
60g light soft brown sugar
1 tbsp whiskey
300ml thin (pouring/whipping) cream, well chilled
75g icing sugar
For the chocolate fudge sauce
200ml thin (pouring/whipping) cream
1 tsp instant coffee granules, dissolved in 1 tbsp hot water (optional)
150g dark chocolate, roughly chopped
Preheat the oven grill to 200°C/gas mark 6. Combine the breadcrumbs with the sugar and spread on a baking tray lined with baking paper or a silicone mat. Place them under the grill for 5 minutes, until the crumbs are brown and caramelised, but make sure they don’t burn! Remove from the oven and let them cool.
Separate the eggs. Beat the egg whites to peaks in a mixing bowl with an electric beater.
In another mixing bowl, beat the egg yolks with the whiskey. Gently fold this mixture into the beaten egg whites.
In a third container, whip the cream with the icing sugar using an electric beater until light. Fold this into the previous mixture, then add the caramelised breadcrumbs.
Transfer everything to a large plastic airtight container and place it in the freezer for at least 4 hours before serving.
To make the chocolate fudge sauce, heat the cream with the coffee in a saucepan, then pour it over the chocolate in a mixing bowl. Let it melt for a few minutes before stirring. Set aside. (You can keep this sauce in the fridge and reheat it gently before serving.)
Extracted from 100 Desserts to Die For by Trish Deseine (Murdoch Books, approx €24), out July 14. Photography by Guillaume Czerw.