Brown Bread Ice Cream


  1. 85g whole-wheat bread, crusts removed
  2. 45ml soft brown sugar
  3. 25g butter, melted
  4. 60 ml Nestlé Dessert Cream
  5. 1 vanilla pod
  6. 4 egg yolks
  7. 25ml castor sugar
  8. 15ml brandy


  1. Process the bread in a food processor to form coarse crumbs.
  2. Mix the brown sugar with the butter and add to the crumbs, stir well. 
  3. Spread the mixture onto a baking tray and bake for 15-20 minutes, stirring occasionally, until the crumbs are toasted and crisp. 
  4. Allow to cool.
  5. Heat the Nestlé Dessert Cream to boiling point and then add the vanilla pod. 
  6. Beat the egg yolks and castor sugar together until light in colour. 
  7. Pour the cooled vanilla cream into the egg mixture and return the custard back to the saucepan. 
  8. Cook in a double boiler, stirring constantly, until the mixture coats the back of a spoon. 
  9. Strain the custard.
  10. Mix in the brandy and allow the mixture to cool.
  11. Stir in the breadcrumbs and freeze. 
  12. Remove the mixture from the freezer from time to time and beat to break down the ice crystals.