Camden New Journal - Reciepe for Brown bread ice-cream with strawberries By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st August 2008

Clare Latimer's recipe for
Brown bread ice-cream with strawberries

Brown bread ice-cream with strawberries
An old favourite, and not to be forgotten.
This ice cream requires no stirring during freezing, and you can always have it waiting in the deep freeze for surprise guests.
Take ice-cream out of the freezer about 15 minutes before serving to soften slightly.

Ingredients
35g butter;
75g dark brown sugar;
125g brown breadcrumbs;
Freshly grated nutmeg;
450ml double cream;
To serve:
225g ripe strawberries, washed, hulled and halved;
Brandy.

Method
Melt the butter in a large frying pan with the sugar, and then add the breadcrumbs and nutmeg.
Fry over a medium heat for about eight minutes, stirring frequently until the mixture caramelises.
Remove from the heat and cool. Whip the cream to a soft holding consistency.
Crumble, and then stir in the cold breadcrumb mixture. Pour into a plastic container, cover and freeze until ready to serve. To serve, spoon the ice cream into bowls, decorate with the prepared strawberries and pour over a splash of brandy.

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