Brown Bread and Honey ice cream
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110g/4oz fresh brown breadcrumbs
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75g/3 oz Demerara sugar
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1 teaspoon ground cinnamon
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5 tablespoons clear, runny honey
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4 whole eggs + 4 egg yolks
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200g/7oz icing sugar
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400ml/14 fl oz double cream.
Step 1 - Whisk eggs with the icing sugar until doubled in volume and pale yellow, then add the honey. Whisk double cream until it forms soft peaks and stir into egg and sugar mixture and pour into container and freeze.
Step 2 - Meanwhile mix breadcrumbs, demerara sugar and cinnamon on a baking sheet. Place under a hot grill for about 2-3 minutes, stirring occasionally, until the sugar melts and starts to turn golden. Leave to cool and set. Once cool, break up the caramel.
Step 3 - After freezing for an hour the mixture should be setting and showing ice crystals on top. Remove and stir in the breadcrumb caramel. Then put it back into the freezer. Repeat the stirring procedure 3-4 times
Recipe from The Borough Market book