Categories
|
Brown Bread Ice Cream |
Tips: If you don't have mini-basins, use
ramekins or cups or, if you prefer, use one
large bowl. Alternatively, spoon the
mixture into a large freezing container to
freeze and serve the ice cream in scoops.
|
Yield:4
|
|
INGREDIENTS: |
| 6 oz |
fresh whole wheat bread crumbs |
|
| 1 oz |
finely chopped walnuts |
|
| 2 oz |
superfine sugar |
|
| 1/2 tsp |
ground nutmeg |
|
| 1 tsp |
finely grated orange rind |
|
| 2 cups |
low-fat unsweetened yogurt |
|
| 2 |
large egg whites |
|
|
walnut halves, to decorate |
|
|
orange slices, to decorate |
|
|
fresh mint leaves, to decorate |
|
|
DIRECTIONS:
- Preheat the broiler. Mix the bread crumbs, walnuts and sugar together and spread over a sheet os foil in the broiler pan. Broil, stirring frequently, for 5 minutes until crisp and evenly browned. (Take care that the sugar does not burn.)
- Remove from the heat and allow to cool.
- When the mixture is cool, transfer to a mixing bowl and mix in the nutmeg, orange rind, and yogurt. In another bowl, whisk the egg whites until stiff. Gently fold the egg whites into the bread crumb mixture using a metal spoon.
- Spoon the mixture into 4 mini-basins, smooth over the tops, and freeze for 1 1/2 - 2 hours until firm.
- To serve, hold the bases of the molds in hot water for a few seconds, then turn onto serving plates. Serve immediately, decorated with walnut halves, orange rind, and fresh mint leaves.
|
 |
 |
 |
|
