This ice-cream is a novel way of including wholegrain into your kid’s diet and giving them a treat too!

Ingredients (Serves 10)

• 110g / 4 oz. of wholemeal breadcrumbs
• 110g / 4 oz. of dark brown sugar
• 2 medium eggs
• 290ml / ½ pint of double cream
• 150ml / 5½ fl oz. of single cream
• 2 drops of vanilla essence

What you will need

• Freezer container
• Kitchen scales
• Mixing bowl
• Wooden spoon
• Whisk

Method

1. Preheat the oven to 200°C / 400°F / Gas mark 6
2. Leave the breadcrumbs to dry out in the oven for around 15 minutes or so
3. Mix the sugar in with the breadcrumbs and bring back to the oven for another 15 minutes
4. Remove from the oven, allow the mix to cool
5. Crush the sweetened crumbs together with the back of a spoon
6. Separate the egg yolks from the whites
7. Beat the yolks and mix in with the cream, vanilla essence and the crumb mix
8. Whisk the egg whites until they are slightly stiff
9. Fold the whites into the mix and freeze in an airtight plastic container

Serving suggestions

Serve with some fresh or tinned fruit like strawberries or raspberries.