July 22, 2016


Milk - 450 ml
Vanilla essence - 2-3 drops
Egg yolks - 4
Caster sugar - 100 g
Dry brown breadcrumbs - 50 g
Whipping cream - 150 ml


  • Use the milk, vanilla pod or vanilla essence, egg yolks and caster sugar to make a vanilla custard.
  • Allow to cool, then pour the custard into a freezer container and freeze for about 1 1/2 hour until mushy.
  • Gently toast the brown breadcrumbs under a preheated low grill, turning them with a fork to ensure that they evenly. Set aside to cool.
  • Beat the cream until it forms soft peaks. Fold the cream and the breadcrumbs into the frozen custard and freeze.
  • Beat the mixture once after 1 hour, then cover, seal and freeze.

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