Brown Bread Ice Cream

• wholegrain bread100g g
• hazelnuts↗80g g

  ground

• demerara sugar↗65g g
• egg whites3
• caster sugar↗125g g
• heavy cream550ml ml
• cookies

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the grill to medium temperature. Pulse the bread in a food processor or blender to obtain crumbs. Spread them on a tray together with hazelnuts and sugar, mix well. Grill for about 10 minutes, stirring frequently, until toasted (do not let it burn). Set aside to cool.

2. 2

   In a bowl, whisk the egg whites to stiff peaks, then gradually fold in the caster sugar until you obtain a glossy meringue. In a separate bowl, whisk the cream to soft peaks, then gently fold it into the egg white mixture together with the toasted bread crumbs.

3. 3

   Transfer to a large airtight container and freeze for about 4 hours (the whipped egg whites and cream provide stability, so no stirring is needed). Remove from the freezer 15–20 minutes before serving to soften slightly. Optionally, serve between cookies.