Technically this isn’t an ice-cream at all; it is a frozen dessert using all the same ingredients as ice-cream. This semifreddo (half-frozen) recipe is for those of us who don’t have an ice-cream machine at home. It is an Italian dessert typically presented as a terrine but can just as easily be scooped as you would with ice-cream.
I find that the last couple of slices of a gluten-free brown soda bread are sometimes too stale to eat by the time I get that far, so I grate them for crumbs and pop them into the freezer to make delicious treats like this gluten-free brown bread semifreddo… waste not want not! A rustic wholegrain bread works best for this.
- 200g stale gluten-free brown soda bread crumbs
- 100g soft brown sugar
- 40ml water
- 1/2 teaspoon vanilla bean paste
- 4 medium eggs, separated
- 50g caster sugar
- 500ml double cream
- Pinch of salt
- Dissolve the sugar in a pot over medium heat with the water. Add the breadcrumbs and mix thoroughly.
- Spread the breadcrumbs on a baking sheet and bake in the oven at 180 degrees Celcius (350 degrees Fahrenheit, Gas Mark 4) for about 15 minutes until the sugar has caramelised and the crumbs have become crunchy. Stir the breadcrumbs about after 10 minutes to ensure they don't burn. Set aside to cool.
- Whisk the egg whites with a pinch of salt until they form stiff peaks.
- In a second bowl, whisk the cream until it forms soft peaks. Be careful not to over-whisk it.
- In a third bowl, whisk the egg yolks, vanilla paste and caster sugar until pale and fluffy.
- Carefully fold the whipped cream into the egg yolk mixture and then gently fold in the whipped egg whites and caramelised breadcrumbs without deflating the mix.
- Pour the mixture into a freezer proof bowl or container. Cover with clingfilm and freeze.
- This needs to be taken out of the freezer at least 30 minutes before you intend to serve it so that it softens enough to scoop.
You can make this recipe even more luxurious by adding caramel, chocolate sauce, lemon or rhubarb curd to the mix. And of course you could substitute gluten-free cake crumbs instead of using bread crumbs. Lots of experimenting to be done… let me know how you go!
Please note that this recipe contains raw eggs. You must be very careful when consuming raw eggs due to the risk of salmonella or other food-borne illness. You should use only the freshest, top grade eggs and avoid contact between the outside of the shell and the yolk/white. The people most vulnerable to salmonella are babies and young children, the elderly, pregnant women, or people whose immune systems are weakened.