75g brown bread, crumbled into small pieces
75g demerara sugar
2 eggs, separated
1 tbsp honey
450ml Avonmore Double Cream, lightly whipped
- Preheat the oven to 190˚C/170˚C fan/gas mark 5. Mix the breadcrumbs and the sugar together and spread them out on a baking tray. Bake in the oven until the sugar has melted and the breadcrumbs have caramelised. Allow to cool completely.
- Beat the egg yolks and honey in a large bowl. In a separate bowl, whisk the egg whites until they are firm but not dry. Fold the whipped cream into the egg whites, then carefully fold this mixture into the egg yolks and honey. Stir in the caramelised breadcrumbs. Freeze the mixture until firm; this takes a few hours.
- Allow to thaw slightly (about 10 minutes) before scooping to serve.
366kcals, 29.8g fat (18g saturated), 22.8g carbs, 15.5g sugars, 4.1g protein, 0.6g fibre, 0.132g sodium