Whole Wheat Bread Ice Cream
Comments: This ice cream will keep for 2 month in the freezer.
**Molasses sugar : light and humid fine grain dark brown sugar.
Preparation time : 15 minutes + freezing
Cooking time : 10 minutes
Servings: 6
  • 2 cups [500 mL] day-old whole wheat breadcrumbs*
  • 1 teaspoon [5 mL] vegetable oil
  • 1/2 cup [125 mL] molasses sugar**
  • 2 cups [500 mL] heavy whipping cream
  • 2 tablespoons [30 g] extra-fine sugar
  • 1/2 teaspoon [2.5 mL] vanilla extract
  • 4 to 6 tablespoons [60 to 90 mL] Rum or Brandy, to serve [optional]
  • Preheat oven to 400°F [200°C].
  • *Crumble whole wheat bread slices into a blender or grate bread slicess.
  • Using a pastry brush, coat a cookie sheet with vegetable oil.
  • Sprinkle whole wheat breadcrumbs all over cookie sheet; sprinkle all over with molasses sugar.
  • Bake into preheated oven for approximately 8 to 10 minutes, stirring from time to me to prevent breadcrumbs from sticking to each other, until molasses sugar caramelizes with the breadcrumbs.
  • When golden brown, crumble mixture using a fork; leave to cool completely.
  • Then, into a clean bowl, delicately whip together whipping cream and extra-fine sugar until cream is just thickened.
  • Fold in vanilla extract, then fold in completely cooled breadcrumbs.
  • Evenly pour mixture into a mold such as a bread pan.
  • Cover and freeze ice cream until really firm.
  • Refrigerate ice cream for 1 hour, until just softened, before serving.
  • Serve into individual bowls using an ice cream scoop, or, if frozen into a bread pan, unmold ice cream onto a cold plate and slice to serve.
  • For even more flavor, if desired, serve this ice cream sprinkled with a little Rum or Brandy.