I do not own an ice cream maker. Never have and don't plan to, because believe it or not you don't need one to make amazing rich gourmet-quality ice cream!
I am not exaggerating when I say this easy-no-churning-needed recipe is so creamy and smooth that people have asked if it's a new flavour by Haagen Dazs. They usually spend the next five minutes gaping in awe when I say not only is it not, but it isn't store-bought at all! They then assume I have some fancy machine or complex ingredients list, and by the time I've explained that I put it together in less than 20 minutes with nothing more than an electric whisk and some eggs, cream and icing sugar, I am some kind of otherworldly culinary goddess with magical powers in their eyes. I usually bask in this reverence for a while just for fun, but the truth is it is just so, so easy that no extraordinary skill is required.
An old-fashioned English flavour popular since 18th-century Victorian times, brown bread ice cream is rustic, nutty-tasting and satisfyingly delicious with a chewy caramel bite. Use interesting types of bread i.e. with seeds, nuts, oats and grains to give it a different flavour each time.
This ice cream base works for other flavours too- I've made a dark chocolate version by omitting the crumbs, adding cocoa powder with the icing sugar and folding some melted chocolate into the cream. Happy experimenting!
Crunchy Crumb Mixture:2 slices brown bread or 2 brown rolls- whizz in food processor to make crumbs.
85g sugar (I use brown but white sugar works too)- combine with crumbs. Spread thinly on tin foil. Grill 15 mins at moderate heat, stirring constantly with a fork, until caramelised and crunchy.
2 egg whites- whisk until stiff in a large bowl (ensure your equipment is completely clean, dry and grease-free or the whites won't stiffen!)
2 egg yolks- combine with 1 tsp vanilla extract (NOT artificial flavouring, which has a far inferior taste). Fold into egg whites.
Whisk together until floppy (be careful not to overbeat until too stiff):
85g icing sugar, sifted
300ml double cream
Fold together double cream mix, egg white mix and crunchy crumb mix. Pour into container and freeze for at least 4 hours. Move to refrigerator for 20 mins before serving to soften slightly.