Spiced bread ice cream reminds me of long pub lunches with friends in London when I was in my 20s. I remember sitting in a beer garden in the sun, savouring a bowl of the most delicious brown bread ice cream.While reading about all the destinations that will not be available for us to visit for the foreseeable future, I have found myself making dishes that remind me of countries I’ve visited. I did promise you nutritious recipes, but we all need a treat every now and then, don’t we? Make breadcrumbs out of your stale bread and freeze them until you need them. This recipe calls for a lot of sugar so that the breadcrumbs caramelise. I’ve incorporated nuts and mixed spice for a bit more texture and flavour. Use whatever combination of nuts you have on hand. Pecans would be delicious, too.
Spiced bread ice cream is great dessert to whip up quickly for last minute guests. You can even just sprinkle the toasted bread mixture over the top of the ice cream, rather than stirring it in. Serve the ice cream just as it is, or alongside a fruit pie or tart. The ice cream would also taste delicious with poached rhubarb: Spiced Porridge with Poached Rhubarb
Do you have a favourite dish that reminds you of far-away places?
Spiced Bread Ice Cream
- 1 L vanilla ice cream
- 100 g breadcrumbs
- 100 g brown sugar
- 100 g mixed nuts I used hazelnuts, almonds & walnuts
- 2 tsp mixed spice
- Preheat the oven to 200°C (180°C fan-forced).
- Take the ice cream out of the freezer to soften.
- Mix the breadcrumbs, nuts and mixed spice together in a bowl, then spread out evenly on a shallow baking tray lined with baking paper. Bake for 8 to 10 minutes until the mixture turns golden.
- Mix the breadcrumbs into the softened ice cream, then return the freezer. Allow a couple of hours for the ice cream to firm up before serving.
- Add a few extra toasted nuts on top if you like.