- basic ice cream
- 1 litre milk
- 1 litre cream
- 250g sugar
- 250g trimoline
- 350g egg yolk
- for the bread and butter pudding bit
- 400g white bread crumbs
- 160g Demerara sugar
- 150g raisins
- 150g sultanas
- Freshly grated nutmeg
bread and butter pudding ice cream
peter Jackson
7th November 2011
bread and butter pudding ice cream
good served with the bread and butter pudding or serve in a dessert in its own right with caramalised melba toast, and cold sauce anglaise poured around
Ingredients
Method
for the ice cream
Boil milk and cream and the nutmeg from the ingredientrs in the breadcrumb mix
beat together egg yolks, sugar and trimoline
pour cream onto sugar mix, combine
cook out on stove to 82 oc, remove, pass and chill and churn until soft set
for the breadcrumb mix
Bake breadcrumbs with the sugar until golden and crunchy, allow to cool
fold in breadcrumbs, and raisins in sultana, refreeze.
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