Caramelized Brown Bread Ice Cream

Source: Mini Sam Tan Kitchen

Caramelized Brown Bread Ice Cream

Crunchy Crumb Mixture:
2 slices brown bread (100% whole grain wheat bread), processed into crumbs
85g brown sugar

Combine sugar with crumbs. Spread thinly on tin foil. Bake 15 mins at moderate heat, stirring constantly with a fork, until caramelized and crunchy.

Ice Cream:
2 egg whites, whisk until stiff
2 egg yolks, combine with 1 tsp vanilla (or 1 tsp dark rum for a more adult version). Fold into egg whites.

Whisk together until floppy (be careful not to overbeat until too stiff):
85g icing sugar, sifted
300ml double cream

Fold together double cream mix, egg white mix and crunchy crumb mix. Pour into container and freeze for at least 4 hours. Move to refrigerator for 20 mins before serving to soften slightly.