• 1 quantity mousse base
  • 4 oz fresh wholemeal breadcrumbs
  • 1 tblsp caster sugar
  • 1 tblsp rum (thereabouts, optional)


  • Spread the brown bread crumbs on a baking tray and sprinkle with the caster sugar.
  • Toast in a moderately hot oven, 190°C (375°F/Gas 5) for 10-15 minutes, until a good brown colour.
  • The sugar should just be turning into caramel.
  • Leave to cool before crumbling into the partially frozen Mousse Base for Ice Cream, together with the rum.
  • Mix well with a metal spoon and return to the freezer until solid.
  • You should eat this within a day or two of making, as otherwise the crumbs will gradually soften.