This caramel toast ice cream is so refreshing, that you will will summer to come along so you can try it. The toast flavour comes from whole wheat bread, and the caramel from reduced apple juice.
Head straight on to the Recipe For ♥ Caramel Toast Ice Cream ♥
Which bread?
In summer I make a lot of sourdough bread. I am not fussy about what type I make, I just love using my starter. But in winter, things are different. Bread is more often bought not baked. If I had my way, it would be a dark rye each time. But this is not Dave’s favourite. He tends to go for ciabatta as he makes bruschetta. So, when I needed bread for this caramel toast ice cream I had to get something that would suit the recipe. And a loaf that we would eat. I chose a whole wheat brown bread as that lightly toasted has so many options. I like mine with salted butter and eggs. Or topped with peanut butter, bovril and cheese. A good jam or marmalade is perfect to. Which bread do you buy most often, and what is your favourite topping?
Why I use coconut sugar
Many of you will know that I am sucrose intolerant. But I have found that I do not have as strong a reaction to coconut sugar as I do to ordinary table sugar. This is despite coconut sugar being at least 70% sucrose. I have found it to be a great substitute for brown sugar, and started using this in place of demerara and muscovado where a recipe called for those. It is not overly sweet and has a hint of caramel on the palate. It is also not highly processed and the colour comes from the species of coconut palm used. This, together with the season it is harvested in, where the plant is grown, and how the sap is reduced, also affects the flavour, and level of sweetness.
Take a look at this inspiring recipe for ♥ Caramel Toast Ice Cream ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Caramel Toast Ice Cream
Ingredients
- 110 g whole wheat brown bread, crusts removed and roughly chopped
- 75 g coconut sugar
- 500 mls apple juice
- 1.25 mls fine salt, divided
- 5 eggs, separated
- 125 g fructose
- 250 mls whipping cream
Method
- Preheat the oven to 200° Celsius
- Place the bread and coconut sugar into a food processor and blitz until you have a fine crumb
- Tip the crumb out onto a lined baking tray and spread evenly
- Place into the oven and bake for 20 minutes, stirring every 5 minutes to ensure it does not burn
- Remove from the oven and set aside to cool
- Place the apple juice into a medium saucepan and bring to the boil over a high temperature
- Add 0.625mls salt and continue to boil until reduced to about 100mls
- Remove from the heat and set aside to cool
- Place the egg whites into a stand mixer bowl and whisk on a high speed until frothy
- Place 15mls of the fructose at a time into the egg whites while whisking, until a stiff meringue forms and the fructose has dissolved
- Place the cream and the rest of the salt into a mixing bowl and whisk until soft peaks form
- Place the egg yolks into a small mixing bowl and whisk until slackened
- Add the egg yolks to the cream and whisk until completely combined
- Add this mixture to the meringue and fold through to combine
- Break up the breadcrumbs and crumble them into the mixture, and then fold through to combine
- Pour the mixture into a large freezer proof lidded container then drizzle the reduced apple caramel on top
- Gently fold in to distribute the caramel
- Place the lid on your container and place into the freezer until the ice cream sets
See the links below for blog posts I published on September 19:
- 2023: Kansui
- 2022: Choc Chip Caramel Cookies
- 2021: Judas Horse
- 2018: Elgin Railway Market
- 2016: Tahini Paste
- 2013: Kiwi And Prosecco Cocktail
- 2012: Okamai
- 2011: Chicken And Sesame Noodles
- 2010: Tarte Tatin
Sounds delicious
thank you Sheree 🙂
Coconut sugar smells so good! I really love the idea of using some homemade sourdough bread into the ice cream. Can’t wait to try it!
Hope you enjoy it as much as I did 🙂
This looks great, Tandy. I didn’t know you were sucrose intolerant. I thought you were careful about your weight.
Luckily for me, I have never had an issue with being overweight 🙂
i wish i’d never had an issue with being overweight. I have lost 25 kilos over the last year or so! Love the sound of the apple juice reduction syrup.
Wow Sherry! That must have been really difficult. My closest friend has an issue with weight so I am always aware of how it affects people.
One of the most unique ice cream flavours I’ve ever seen! Have you heard of rye bread ice cream (it’s either from Latvian or Lithuanian cuisine); you may like it 🙂
I am sure I will love it!