100g (3½ oz) brown soda bread or brown yeast bread, in chunks
50g (2 oz) soft brown sugar
½ teaspoon ground cinnamon
150ml (5½ oz) cream
1 tablespoon rum (optional)
2 eggs, separated
125g (4½ oz) sugar
100ml (3½ oz)water
Pinch of cream of tartar
Pre-heat the oven to 200°C, 400°F, Gas 6. Place the chunks of brown bread in a food processor and whiz for 30 seconds to a minute to form coarse breadcrumbs, then add the soft brown sugar and the ground cinnamon and pulse a few times to mix. Spread out the bread, cinnamon and sugar mixture on a baking tray and place in the oven. Toast for about 10 minutes until it is well browned. Then remove from the oven and set aside to cool.
Next, whisk the cream until soft peaks appear, then mix in the rum if you're using it, and the egg yolks, and set aside.
Place the sugar and the water in a saucepan and heat slowly, stirring to dissolve the sugar. Increase the heat to high and bring to the boil. Boil fiercely for about 5 minutes until the mixture reaches the 'thread' stage. If you own a sugar thermometer, this is when it reads 106°C-113°C (223°F-236F). If you don't have a sugar thermometer, dip a metal spoon into the mixture; as you remove it, the last drops of sugar syrup will form thin threads if the correct temperature has been reached.
Meanwhile, using an electric whisk, whisk the egg whites with the cream of tartar until they are stiff. Still whisking, gradually pour in the hot sugar syrup in a thin stream, and continue to whisk until the mixture is cool, glossy and stiff (about 4-5 minutes).
Then add in the whipped-cream and egg-yolk mixture, along with the caramelised breadcrumbs, and fold until mixed through. Tip in to a container with a lid, cover and place in the freezer for a few hours until frozen through. The ice-cream can be scooped straight from the freezer.
I absolutely LOVE this recipe and it brings me right back to my childhood. I love brown bread ice cream so much I could eat a whole batch! But I NEVER feel guilty about it and, like I say, make sure I eat guilt-free! Remember, life is all about balance so a lot over here means that you can compensate with a little over there....