Description
Serves 6
Ingredients
Units
Scale
- 125g Sourdough Bread, into breadcrumbs
- 25g Unsalted Butter
- 50g Caster Sugar
- 150ml Double Cream
- 100g Condensed Milk
- 100g Thick Cut Marmalade
Instructions
- Oven to 180C, in a small saucepan melt the butter and cook until it starts to brown. Remove from heat and stir in the sourdough breadcrumbs and the sugar.
- Spread on the baking sheet and cook for 20 to 30 minutes, stirring a few times during baking, until the bread bits are well-toasted and golden. Check and stir every 10 minutes so not to get too dark in places. Put aside and allow to cool.
- In a large mixing bowl of an electric mixer fitted with a whisk attachment, whip the double cream on high for 4-5 minutes or until the cream forms tall, stiff peaks.
- When the double cream is fully whipped, fold in the condensed milk, and mix lightly for about 1 minute or until fully combined. The mixture will be thick.
- Using scissors or a knife, chop the orange peel in the marmalade into small pieces, fold into the cream mixture. Fold in the cool caramelised breadcrumbs (reserving a small amount so it can be scattered over the top of the ice cream) in to the cream mixture.
- Pour into a tight 500ml plastic container and place in the freezer for at least 6 hours or overnight.
-
When the freeze time is complete, remove from the freezer for 10 minutes to soften slightly to scoop and serve in a waffle cone or bowl with the reserved sourdough crumbs if you would like.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Ice Cream
- Method: Bake
- Cuisine: British