Easy Brown Bread Ice Cream

1. 1

   Combine breadcrumbs, demerara sugar and hazelnuts.

2. 2

   Put them on a (lined) baking tray and grill them, redistributing them regularly, until they are golden brown under a preheated hot grill, watch that it doesn't burn and turn black.

3. 3

   Leave to cool.

4. 4

   Whisk the egg whites until stiff and gradually add the white sugar until you have a glossy meringue Fold the cream into the meringue, together with the cold breadcrumb mixture.

5. 5

   Turn into a freezer proof mold, cover, seal and freeze until solid.

6. 6

   Remove from the freezer 15 to 20 minutes before you want to serve it.

* Per serving · 4 servings · Values may vary.

No additional tips available.