Caramel Toast Ice Cream
The type of bread you buy will determine the toast flavour of this ice cream
Makes enough for: 1 batch 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