1 Vanilla pod
600 ml Whipping cream
4 Egg yolks
100 g Caster sugar
175 ml Double cream
4 tb Brown breadcrumbs
50 ml Brandy
You don’t need an ice cream machine for this recipe.
Infuse the vanilla pod with the whipping cream over a gentle heat for
15 minutes. Beat the egg yolks and sugar together and pour on the
warm cream. Stir well, then return the mixture to the pan to thicken.
Leave to cool.
Whip the double cream and fold into the custard base. Brown the
breadcrumbs in a moderate oven. Leave to cool then stir into the ice
cream. Add the brandy and freeze for a minimum of 4 hours.
A butterscotch or caramel sauce would go very well with this dish.
Yields
4 servings