Bread ice cream is a traditional British dish, dating from at least the 17th century, says Amy Newsome. For this version, I suggest a good crusty slice or end of white or wholegrain bread. Clover honey is my favourite to spread on toast, so I’ve suggested it for this recipe – but you could use any good-quality raw honey.
Ingredients: makes 600ml (1¼ pints)
- 1 slice of good crusty bread
- 300ml double cream
- 4 eggs, separated, yolks lightly beaten
- 100g clover honey
Method
- Preheat the oven to 180°C. Toast the bread in the oven until crispy and browned and then cut into small pieces.
- Warm the cream gently in a saucepan, remove from the heat and stir through the toast, reserving a few pieces for garnish. Steep for 30 minutes, then strain through a sieve, pressing the soft toast to release as much cream as possible. Allow the cream to cool fully.
- In one bowl, whisk the egg whites to stiff peaks, then whisk in the honey. In another bowl, whip the cream to soft peaks, then add the egg yolks and briefly whip through. Fold the cream mixture thoroughly into the egg whites, transfer to a lidded freezer container and freeze for at least 4 hours.
- Serve with the reserved toast crumbled over the top and an extra drizzle of honey.
Recipe from Honey: Recipes From a Beekeeper’s Kitchen by Amy Newsome, published by Quadrille at £27. To buy from The Week Bookshop for £21.99 (incl. p&p), call 020-3176 3835 or visit theweekbookshop.co.uk.
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