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Cooked by: Chef / Last Modified: 3/24/2004 / Course: dessert / Number of Servings: 4 |
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Directions: Put the breadcrumbs, demerara sugar and cinnamon into a shallow fire-proof dish (a foil plate works well) stir them well so that the spice coats the crumbs and sugar.
Heat under med. grill, stirring occasionally, until the sugar begins to melt and caramelizes. Remove from the heat and stir together again. Leave until cold and then break up the mixture with the back of a spoon.
Whisk the eggs and yolks together until well mixed. Add the icing sugar gradually and continue beating until egg are a pale cream and doubled in volume.
Put the cream into another bowl and whip to soft peaks. Stir the breadcrumb mixture into the cream. Warm the honey until it is runny but not hot. Mix it quickly into the eggs then fold in the cream, Mix together until completely amalgamated and put this into ice tray. Freeze for 3 hrs. without beating, as this mixture is very rich and does not develop pieces of ice during freezing.
About 30 mins. before serving time, put the ice tray into the refrigerator. To serve, scoop the ice cream into individual glasses and serve with Brandy Snaps.
| Ingredients:
500 Gram(s) Fresh brown breadcrumbs
40 Gram(s) Demerara sugar
1/2 Teaspoon(s) Cinnamon
3 Tablespoon(s) Clear honey
2 Eggs plus
2 Egg yolks
100 Gram(s) Icing sugar, sieved
200 Milliliter(s) Cream |
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