Who wouldn’t like it?!? It’s simple, traditional and delicious! So, when the Traditional Irish Foodies Cookalong came along in March, it took a lot of milling over and some himmin’ and hawin’ until I decided to go with this.
I combined caramelised bread crumbs with, what I think I remember, is the recipe I learned for ice cream in Home Economics back in my school days. The result was a lovely sweet and creamy combination with chewy yet crispy bread crumbles and the odd appearance of a cheeky chocolate chip.
Here is the recipe…
For the caramelised crumbles
150 g brown bread crumbly bits
30 g butter
80 g Demerara sugar
1 tspn Cinnamon
For the ice cream
1 egg yolk
100 g Castor Sugar
350 ml Double Cream
A few chocolate chips
To make the breadcrumbs, melt the butter in a sauce pan.
When it has become a little brown tip in the breadcrumbs, sugar and cinnamon.
Tip the mixture into a lined baking tray and bake for 20 minutes at 170 degrees celcius.
Start on the ice cream.
Whisk together the egg, egg yolk, vanilla essence and sugar in a mixing bowl over a sauce pan of simmering water until it becomes pale and creamy.
Whisk the double cream until fluffy and has soft peaks.
Take the bread crumbs out of the oven and leave to sit for a few minutes, then mash a little to break them into smaller crumbs.
Meanwhile, fold the cream into the egg and sugar mixture, stir to combine.
Finally add in the breadcrumbs and a few dark chocolate chips.
Tip into a 1 litre container and freeze for at least 8 hours or overnight.