Ice cream and chilled desserts
This traditional Irish dessert is made by toasting and caramelizing bread crumbs, folding them into a creamy mixture, and freezing it. The crisp crumbs contrast with the smooth, creamy texture.
Mix the bread crumbs with the brown sugar. Spread them on a parchment-lined baking sheet and toast in a preheated 180°C / 355°F oven for 12 minutes, stirring occasionally, until browned. Let cool completely.
Whisk the egg yolks with the vanilla until foamy. Slowly add the cream while whisking, then beat for 6 minutes, until fluffy.
Gently fold the cooled caramelized crumbs into the cream mixture and pour it into a mold.
Cover the mold and freeze for at least 6 hours, until firm.
Let the bread crumbs cool completely before folding them into the cream. Warm crumbs can thin the cream and ruin the ice cream’s texture. Contains wheat (gluten), dairy, and egg.
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