Recipe: Victorian Brown Bread Ice Cream

This is an unusual but delicious way for Victorian women (like pioneers) to use up that stale bread that didn't quite get eaten! Ingredients:

• 3/4 C brown breadcrumbs
• 2 C cream
• 2 large eggs (separated)
• 1/2 C sugar
• 1/2 teaspoon vanilla

In a medium hot oven, bake/brown the breadcrumbs in a roasting tin for approx 10 to 15 mins, turning often. Mix 1 Cup of the cream along with the sugar and egg yolks and heat to 185°, stirring CONSTANTLY. The mixture should thicken up so it sticks to and coats the back of a wooden spoon. Let cool. When the mixture is cold, stir in the breadcrumbs, vanilla and rest of the cream and then transfer the complete mixture into an ice cream maker. Freeze according to manufacturer's instructions. However, just as it's starting to freeze whisk the egg whites until fluffy (stiff peaks) and fold into the ice cream mixture, then finish freezing. Yum!