Brown Bread Ice Cream

Method

Preheat oven to 200C/400F/gas 6. Spread the breadcrumbs on a baking sheet and sprinkle over the brown sugar. Bake for about 8mins, until the sugar begins to caramelise. Cool. Whisk the creams until just stiff, then fold in the icing sugar, brandy and chocolate. Pour into a freezer container and freeze until firm. To make the sauce, defrost the raspberries and puree in a food processor with the icing sugar and lemon juice. Sieve to remove the pips. Remove ice cream from the freezer 10 mins before serving. Serve in scoops with the raspberry sauce. PER SERVING 703 Kcal, fat 49.6g, saturated fat 30.6g, salt 0.4g, carbohydrate 61.7g, sugar 51.6g, fibre 2.8g