I think this is a brilliant recipe as it is really simple and tastes great. I use it year round.
In autumn and winter I serve it with poached pears or citrus fruit and in spring and summer I serve it with all of the different fruits as they arrive in season. It works really well with the first rhubarb, then with gooseberries and so on. It is heavenly when paired with roast peaches or nectarines in high summer.
- 175 g coarse wholemeal breadcrumbs, brown soda bread crumbs are ideal
- 600 ml cream
- 125 g pale soft brown sugar
- 2 egg yolks
- 1 tablespoon rum (optional)
- 2 egg whites
Wholemeal bread, lightly processed into coarse crumbs about the size of peas are ideal here. Try and find the soft and pale brown sugar for this recipe, though failing that icing sugar may be used. The dark "jamaica rum" is lovely here, but you could replace it with whiskey or brandy.
- Spread the breadcrumbs out on a baking tray and toast in a moderately hot for about 20 minutes oven 190ºC/375ºF/gas mark 5. They should become crisp and slightly browned.
- Meanwhile beat the cream with the sugar until softly whipped.
- Mix the egg yolks and rum, if used, and add to the cream mixture beating it in well.
- When the breadcrumbs are cool, fold them in gently and thoroughly, so thatthey are evenly distributed.
- Lastly, whip the whites of the eggs stiffly and fold into the mixture. Freeze in the usual way in a covered container.
- There is no need to stir up this ice cream.