Breadcrumb ice cream

Prep: 10 mins
Breadcrumb ice cream
Homemade ice cream could not be easier or better.

2 slices bread
80g light muscovado sugar
80g golden caster sugar
100g skinned hazelnuts
250ml double cream
250ml vanilla yoghurt

Handful of almonds, to scatter as topping (optional)

Line a baking tray with greaseproof paper.

Blitz the bread into a food processor to make fine breadcrumbs.

Spread the crumbs out on a baking sheet. Scatter over the sugars.

Blitz the hazelnuts coarsely in a food processor or chop by hand.

Mix everything thoroughly, then spread out in a shallow layer over the baking tray.

Place under a hot grill and leave until everything turns golden. Take care not to burn the sugar.

Leave to cool then break up into small pieces.

Add the sugared crumbs to the cream and yoghurt, pour into bowl and mix well then put into a freezer container and mix it over the course of a few hours once an hour until frozen. 

Sprinkle with almonds if using, when serving.


Preparation Time
10 minutes

Main ingredients
Dairy, Sugar, Nuts, Bread

Recipe Type
Bread, Dessert

Level of Difficulty

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