Monday, 2 December 2013


I don’t think I’ve mention it on here yet but I’m currently studying an MA in English literature and when coming to chose a dissertation topic I had no clue. I then discovered that my uni has a massive food section in their special, archived collections, and one thing led to another and I’m now doing a food writing dissertation, researching the work of Michael Bateman. Anyway, along the way I came across letters between him and the likes of Elizabeth David and Jane Grigson (hand written ones) which I thought was really cool, then I procrastinated and got out a Jane Grigson book about British food. In it was a recipe for ‘brown bread ice cream’ I was really intrigued by, and this is an adaptation of that. If you need any reassurance that this recipe is good, it’s that Grigson wrote the inspiration for it. She was one of the best food writers, alongside side Bateman as my dissertation will tell.

1 brown bread cake, torn into bite size chunks and soaked in 4 tbsp brandy
300ml double cream
200ml single cream
120g icing sugar
2 eggs
1 tbsp brandy

Heat the oven to fan200/220c/6. Put the soaked chunks of bread onto a tray and bake for about 20 minutes, tossing half way, until golden and crisp. These will be like little bursts of chewy brandy when mixed through the ice cream.

Beat together the double and single cream with the icing sugar, until starting to thicken. Mix together the yolks of the eggs (save the whites!) with the brandy then mix into the cream. Gently fold in the cooled chunks of brandy bread. Finally, whip up the egg whites until stiff then fold through the mixture.

Freeze for at least 6 hours, but overnight is the best bet. 

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