Whisky and breadcrumb ice cream

Make extra crumbed bread and sugar mixture as a garnish.

Serves 6 • Preparation time: 25 minutes, plus freezing time Oven temperature: 180°C • Cooking time: 15–20 minutes

• 2 thick slices brown bread, crusts removed

• 45ml butter

• 125ml brown sugar

• pinch each cinnamon and salt • 250ml milk

• 30ml castor sugar • 3 egg yolks

• 500ml cream

• 5ml vanilla essence • 30ml whisky

1 Preheat the oven. Crumble the bread into coarse crumbs (use your food processor). Melt the butter in a pan until frothy. Stir in the brown sugar, cinnamon and salt, and stir until melted. Stir in the breadcrumbs, then spread evenly on a baking tray. Bake for about 15–20 minutes or until the breadcrumbs are well browned and crispy. Keep an eye on them and stir as needed. Allow to cool.

2 Heat the milk to just below boiling point in a saucepan – as soon as it starts to make steam, it’s ready.

3 Beat the castor sugar and egg yolks until light and fluffy; gradually beat in the hot milk, then pour it back into the pan. Stir over low heat until the custard thickens slightly and coats the back of a spoon.

Pour into a mixing bowl immediately and let it stand until cooled (to hasten the process, immerse the custard bowl in a bowl of ice water.

4 Pour the cream, vanilla and whisky into the cooled custard and stir in about 125ml of the prepared breadcrumbs (keep the rest for a garnish). Pour the mixture into your ice-cream maker* to churn until velvety. Spoon the ice cream into a loaf pan lined with cling wrap and freeze until hard. Serve in slices or scoops with the extra crumbs – it’s delicious with fresh figs or stewed fruit.

* If you don’t have an ice-cream machine, beat the cream until stiff and fold it into the custard with the vanilla, whisky and crumbs.