Whiskey Brown Bread Ice Cream

Recipe by Rosie Morgan

Pink Haired Pastry Chef

A WORD FROM THE CHEF

This Whiskey Brown Bread Ice Cream is a revelation. It is inspired by the famous Murphy's Brown Bread Ice Cream and doesn’t require any special equipment (looking at your ice-cream machine!). It’s made with just a few ingredients and uses caramelised brown soda breadcrumbs for that crunch reminiscent of honeycomb ice cream. It’s a great way to use up some stale brown soda bread and can keep for up to three months in the freezer if covered well.

INGREDIENTS

For the Ice Cream Base

500gr cream

40gr whiskey

Can condensed milk (400gr)

Caramelised Brown Bread Crumbs

100gr brown sugar

125gr brown soda bread crumbs

2tsp sea salt (optional)

METHOD

In a large mixing bowl, add the cream. Whip using the electric whisk for two to three minutes until thick and fluffy. The cream should be able to hold its own shape.

Next, pour in the whiskey and condensed milk and mix together until combined.

Cover the top of the bowl with cling film and place into the freezer for three hours.

While the base is chilling, place the brown sugar into a small saucepan or deep sided pan. Heat on medium for three to four minutes until the sugar has completely melted. Swirl the pan as needed being careful not to burn the sugar.

Remove from the heat and add in the brown soda bread crumbs. Mix together quickly and transfer onto a lined flat baking tray. Allow to cool fully before breaking into small pieces. Remove the partly frozen ice cream from the freezer. Remove the cover and whisk together briefly until creamy. Add the crispy brown breadcrumbs, leaving a small handful for decoration. Along with the sea salt, mix together using a wooden spoon or rubber spatula.

Transfer into a loaf tin and sprinkle the remaining crispy crumbs on top. Freeze for another two hours or until solid.

ABOUT THE CHEF

Rosie Morgan from west Cavan runs the Pink Haired Pastry Chef. She can be found on Instagram or Facebook. You can also contact her via email at:

pinkairedpastrychef@gmail.com

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