Brown bread ice cream

Caramelised breadcrumbs add a delicious nuttiness to home-made ice cream in Paul Hollywood's recipe for a delicious dessert
By Paul Hollywood
Brown bread ice cream
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes plus cooling and freezing
  • Effort: easy



  • 75 g brown breadcrumbs, (ideally from a wholemeal bloomer)
  • 60 g brown sugar
  • 3 large eggs, separated
  • 1 tbsp whiskey
  • 270 ml double cream
  • 75 g icing sugar


1. Mix the breadcrumbs and brown sugar together, then spread the breadcrumb mixture evenly out on a baking tray.

2. Preheat the grill and grill the breadcrumb mixture for 8 minutes or until dark and caramelised. Set aside to cool.

3. Once cool, break the caramelised breadcrumbs into small bite-sized pieces.

4. Whisk the egg whites until stiff peaks form.

5. In a separate bowl, mix the egg yolks with the whisky. Fold the egg yolk mixture into the whisked egg whites.

6. In a separate bowl, whisk the cream and icing sugar together until fluffy.

7. Using a metal spoon, fold the whisked cream and the caramelised breadcrumbs into the egg mixture.

8. Transfer into a freezer-proof container and freeze for at least 4 hours before serving.

Rate This Recipe