Andrew Brown's Brown Bread and Whisky Ice Cream Recipe

INGREDIENTS

45g Wholemeal Breadcrumbs
500ml Heavy Cream
180g Demerara Sugar
3 Tbsp Bunnahabhain 12 Year Old
1/4 Tsp Vanilla Extract

METHOD

STEP 1 Combine the bread crumbs with 45g of Demerara sugar.
STEP 2 Spread out evenly on a large baking tray and slowly toast under a medium heat grill.
STEP 3 As the mixture browns and melts, it will become stickier. Keep spreading the mixture evenly. Continue to grill until the mixture is a golden brown colour.
STEP 4 When cool, break the mixture up to the size of Demerara sugar crystals.
STEP 5 Measure the cream and Bunnahabhain 12 Year Old into a jug. Stir in the crushed mixture and remaining ingredients, including the remaining Demerara sugar. Cover and transfer to the fridge to chill for 2 hours.
STEP 6 After 2 hours, still freeze or mix in an ice-cream machine. giving the mix a good stir before pouring it into the machine. Churn until the mixture has the consistency of softly whipped cream and serve.

Bunnahabhain 12 Year Whisky

£47.00

Sherried, Sweet, Unpeated

ABV 46.3%

12 Years Old

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Our 12 Year Old Islay Single Malt Scotch Whisky was the beginning of our Bunnahabhain core range, launched to fanfare and praise alike. Non-chill filtered and natural colour, taste the origins of Bunnahabhain with an alluring balance of sweet fruit, nuts, vanilla and a delicate coastal influence.

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