Brown bread icecream with orange and vanilla poached plums
This ice cream is really worth making as the toasted breadcrumbs and caramelised brown sugar add a crunchy texture and rich caramel flavour. The rich colour and fruity flavour of the poached plums complement the ice cream and the good news is both can be made a day in advance.
- Serving: Serves 4
Ingredients
- 110g/4oz brown Genius Gluten Free Bread, whizzed into fine breadcrumbs
- 110g/4oz soft light brown sugar
- 2 eggs, separated
- 450 ml/3/4pt whipping cream
- Orange and vanilla Poached Plums
- 800g ripe plums
- 2 tablespoons caster sugar
- 1 vanilla pod, split down the middle
- 200ml orange juice
Method
- Preheat the oven to 200’C/400’F/gas mark 6.
- Spread the breadcrumbs out over the base of a roasting tray and toast in the oven for 10 minutes, stirring them occasionally.
- Mix half the sugar with the breadcrumbs and return to the oven for a further 10 minutes or until the sugar caramelises, stirring occasionally to make sure the sugar does not burn around the edges. Remove from the oven, leave to cool.
- Beat the egg yolks with the remaining sugar, whip the cream until it just holds its shape. Fold the cream into the eggs then gently fold the mixture into the breadcrumbs.
- Whisk the egg whites into soft peaks and gently fold into the breadcrumb mixture.
- Transfer the mixture into a plastic container and freeze for at least 6 hours or until required.
- To stew the plums, place all the ingredients in a large pan. Place a lid on top. Slowly bring to the boil then gently poach the plums for 10 minutes.
- With a slotted spoon, gently transfer the plums to a serving bowl.
- Reduce the stewing liquid by half and pour over the plums.
- Serve hot or well chilled with generous scoops of Brown Bread Ice Cream.
