Easy Brown Bread Ice Cream - cooking recipe

Ingredients

2 1/2 ounces whole meal breadcrumbs
2 ounces demerara sugar
2 1/2 ounces ground hazelnuts
3 egg whites
4 ounces fine white sugar
1 3/4 cups whipped double cream

Preparation

Combine breadcrumbs, demerara sugar and hazelnuts.
Put them on a (lined) baking tray and grill them, redistributing them regularly, until they are golden brown under a preheated hot grill, watch that it doesn't burn and turn black.
Leave to cool.
Whisk the egg whites until stiff and gradually add the white sugar until you have a glossy meringue Fold the cream into the meringue, together with the cold breadcrumb mixture.
Turn into a freezer proof mold, cover, seal and freeze until solid.
Remove from the freezer 15 to 20 minutes before you want to serve it.