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Bread and butter pudding ice-cream
Bread and butter pudding ice-cream
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Prep Time:
240 minutes
Cook Time:
25 minutes
Total Time:
265 minutes
British summer pudding transformed into a luscious ice cream.
Ingredients:
  • 50g sultanas
  • 40.00 ml brandy
  • 100g fresh white breadcrumbs
  • 40g demerara sugar
  • 1 x 300ml packet chilled custard
  • 300ml thickened cream
  • 4.40 gm vanilla extract
  • 1/4 tsp nutmeg
  • 2 thick slices white bread
  • 20.00 gm melted unsalted butter
  • Icing sugar, to dust
  • Extra cream or custard, to serve
Instructions:
  • Preheat your oven to 180°C.
  • Combine the sultanas with brandy in a bowl and let them soak for at least 30 minutes to enhance the flavor.
  • In a bowl, mix breadcrumbs with sugar. Spread on a lined tray and bake for 10 minutes. Use a fork to separate the breadcrumbs and bake for another 5 minutes. Let cool slightly and then crumble any lumps with your fingers.
  • Combine custard, cream, vanilla, and nutmeg in a bowl. Whisk with a balloon whisk until well combined. Stir in breadcrumbs, sultanas, and soaking liquid.
  • Transfer the mixture to a shallow container and freeze until the edges are frozen. Remove from the freezer and whip with an electric beater. Return to the container and freeze again. Repeat this process 2-3 times. Alternatively, churn in an ice-cream machine following the manufacturer's instructions.
  • Preheat your oven to 170°C.
  • Firstly, toast the bread and carefully remove the crusts. Using a sharp knife, slice through the middle of each piece and then cut each half into 2 triangles. Brush the untoasted side with melted butter, sprinkle with icing sugar, and place on a baking tray. Bake for 5-6 minutes or until golden brown. Serve alongside a scoop of ice-cream.

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